Juicy Rhubarb Pie

A cake recipe for all foodies:

1. flour and baking powder on a baking board form. Press an indentation in the center and pour in the egg. Sprinkle sugar and salt on top of flour.

Spread fat in flakes evenly on top. Knead the ingredients together to form a smooth dough. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator. 2. In the meantime, clean and rinse the rhubarb and cut into 2-3 cm pieces. Bring sugar and liquid to a boil and cook rhubarb in it for 3-5 min. Soak the gelatine, squeeze it out and let it melt in the hot rhubarb. Season the compote with a little lemon juice.

3. Roll out 2/3 of the short pastry on a floured work surface and line the bottom of the mold with it. Form a roll from the remaining dough, place it against the edge of the mold and press it up (about 2.5cm). Prick the bottom with a fork. Place parchment paper on the bottom and add peas. Bake the dough at 200 °C a. 15 min. Lift out the peas and bake for another 5 min. Cool.

4. sprinkle cream thickener on the cake base, fill cooled rhubarb on the base and set aside to cool.

5. prepare pudding, cool (stir). Spread cake with pudding and sprinkle with toasted. Sprinkle almond kernels on top.

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