Ingredients:
- For the test:
- Wheat flour 350 grams
- Salt 0.5 tsp
- Ghee 100 ml.
- Sour cream 2 tbsp. spoons
- Chicken egg 1 piece
- For filling:
- Rhubarb 220 grams
- Sugar 150 grams
- Corn starch 2 tsp
- Ground ginger 0.5 tsp
- For sprinkling:
- Dark brown sugar 100 grams
- Butter 100 grams
- Pinch of salt
- Ground cinnamon 1 tsp
Cooking method:
Step 1. To prepare the topping, beat butter with sugar in a large bowl, add spices and salt until smooth. Then add flour and mix. The mass should look like a solid dough. Leave aside. To prepare the pie in a small bowl, mix sour cream, egg, egg yolk and vanilla extract. Using a mixer, mix flour, sugar, soda, baking powder and salt. Add butter and a spoonful of sour cream to the flour mixture and beat at medium speed. Increase speed and beat for 30 seconds. Add the remaining sour cream mixture in two passes and beat for 20 seconds after each addition. Set aside 1/2 cup of dough to the side. Pour the remaining dough onto the prepared pan.
Step 2 Prepare the filling: cut rhubarb into 1 cm thick pieces and mix with sugar, starch and ginger in a bowl. Set aside.
Step 3 Put rhubarb on the dough and pour on top of the pending dough.
Step 4 Sprinkle evenly over the sprinkle. Bake the cake for 45-55 minutes.
Step 5 Cool the pie, sprinkle with powdered sugar and cut into portions.
Bon Appetit!
