April 24, 2014

This pie works with all kinds of toppings. Red currant, plums, gooseberries, … but rhubarb is my favorite. So take the chance while it’s still rhubarb season and try this juicy pie. 


  • 200g rhubarb
  • 1 tablespoon sugar
  • pinch cinnamon
  • 120g butter
  • 100g powdered sugar
  • 1 package vanilla sugar
  • ½ lemon [juice]
  • 3 eggs
  • 120g flour
  • 0.5 teaspoons baking powder 

fox_rhubarbpie3_ skin rhubarb

_ cut into 0.5 cm slices

_ mix with sugar and cinnamon

_ prepare cake pan with butter and flour

_ preheat oven to 180°C

_ whisk egg whites into soft peaks [just before the end add 1tablespoon sugar]

_ combine butter, powdered sugar, vanilla sugar, lemon juice and egg yolks

_ whisk until whitish

_ add flour and egg white

_ spoon into cake pan

_ drain liquid from rhubarb


_ place onto the batter


_ bake until golden [about 30min]

_ let cool

_ sprinkle with powdered sugarfox_rhubarbpie2

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