Rhubarb Buttermilk Pie

You need:

375 g  (3 + 1/4 cups) flour

375 ml (1 + 1/2 cups) buttermilk

2 sachets (2 tablespoons) vanilla sugar


200 g (1 cup) sugar

1 sachet baking powder

about 6 tablespoons flaked almonds

about 4 tablespoons powdered sugar

about 500 g (4-6 stalks) rhubarb

First, you have to peel those nasty strings of the rhubarb. Then, cut it in pieces and put it in a bowl with about 3 tablespoons of sugar.

Cream eggs with sugar. Mix in the buttermilk. Combine baking powder with flower and stir it in tablespoon after tablespoon.

Put some parchment paper on a baking sheet (or grease it). Preheat the oven to 180° C (360° F).

Distribute the dough evenly on the baking sheet and put the rhabarber pieces on the dough.

Put it in the oven: After 15 minutes, sprinkle the flaked almonds and another 2 tablespoons of sugar on the pie.

Then, bake it for another 20 minutes.

(In the original recipe, there is a mixture of cream and butter poured over the pie after it’s baked. I left that out.)

Yummy! You can also freeze this cake and “crisp it up” in pieces. That’s great!


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