Open rhubarb shortbread
Summer is the time for fruits and vegetables, but you still want a sweet dessert for tea. Why not pair these foods together and indulge in a light summer rhubarb pie? Loose shortbread dough melts in your mouth, and sour petioles give the cake a fresh flavor.
If you cut the rhubarb and put it in the freezer, then you can make such a dessert even in winter.
Cooking the dough
To make shortbread dough, you will need:
- flour - 225 g;
- butter (chilled) - 115 g;
- purified water - 50 ml.
The butter should be chopped with a knife and added to the flour. Now grind it well with flour to get a homogeneous crumb.
A dough piece of “correct” structure should form a lump when squeezed, which crumbles when pressed lightly.
Water is needed to lump the dough together. Pour the liquid into the prepared crumb and form a tight ball of dough. Now it needs to be cooled. To do this, put the dough in a plastic bag and place in the refrigerator for half an hour.
Cooking the filling
To make a pie filling, you need the following products:
- ginger (dry) - 1-2 tsp;
- semolina - 2 tbsp. l .;
- 1 yolk;
- nuts (any, chopped) - 2 tbsp. l .;
- granulated sugar - 75 g.
In addition, rhubarb is the main ingredient in the filling. It must first be cleaned and cut into equal pieces. The number of shoots depends on the shape in which the cake will be baked and on how tightly they are packed.
To add originality to the cake, cut the rhubarb diagonally.
Shaping the cake
When the dough has cooled, it must be rolled out into a not very thick thin layer. Sprinkle the workpiece on top with semolina, then ginger.
Now you need to lay out two Christmas trees from the rhubarb cubes along the entire length of the pie, laying the cubes in such a way that the slices touch.
Align the edges of the dough with a knife and fold it on all sides. In this case, the layer of dough should "go" by five centimeters on the Christmas trees. Pinch the corners and shape nicely with your fingers a wavy edge.
Grease the side sides of the dough pie with yolk, sprinkle with nuts and sugar. Sprinkle rhubarb itself generously with sugar.
You can use brown sugar to make the cake look more impressive.
Bake the cake in a preheated oven for 35 minutes, until golden brown.