Rhubarb pie with biscuit topping

Ingredients

Shortcrust pastry

  • 200 g of butter
  • 300 g of flour
  • 100 g of sugar
  • 1 egg
  • 1 tsp. of vanilla sugar
  • 700 g of rhubarb
  • 75 g of sugar

Biscuit

  • 6 eggs
  • 125 g of sugar

  • 75 g of wheat flour
  • 30 g or potato starch

Preparation

Shortcrust pastry

Make the shortcrust pastry – mix up the flour and sugar, add cold diced butter and chop up with a knife. Add a slightly whisked up egg and press into even pastry (you can also prepare it in a food processor). Place into the fridge for half an hour.

Then roll up the dough and cover an oven tray with it, punch a few holes into it with a fork and bake under 190 °C for 10 minutes or until the pastry starts to turn brown.

Biscuit

For the biscuit, whisk the eggs and sugar into a firm foam (8–10 minutes), mix up the flour and potato starch, sift into the egg foam and stir up gently. Cover the pre-baked pastry with rhubarb pieces (no need to peel young stems), sprinkle with sugar, poor the biscuit on top and spread around evenly. Lower the oven heat to 180 °C and bake the cake for 20–25 minutes. Sprinkle with powdered sugar before serving.