Mary Miso - Recipes for every day - Cookbooks
150g soft butter
100g sugar
1 egg
1 tea spoon vanilla paste
zest of 1 lemon
250g white flour
chickpeas for dummy-baking
500g rhubarb
100g sugar
1 table spoon lemon juice
1 tea spoon vanilla paste
1 table spoon corn starch
1 egg white
sugar
Dough: Beat butter and sugar until fluffy. Add egg, vanilla paste and lemon zest. Add flour and mix shortly. Wrap dough into cling film and let rest 1 hour in the fridge.
Fillling: Peel rhubarb and cut into 2cm long pieces. In a pan heat up rhubarb with sugar, lemon juice and vanilla paste and let cook for 5-10 minutes. Mix corn starch with some water and add. Let cook another minute. Let cool down.
On flour roll out ⅔ of the dough and place into the buttered springform. Put in the fridge 30 minutes.
Preheat oven to 180°C (upper and lower heat).
Cover dough with some baking paper. Place chickpeas on the baking paper and dummy-bake 10 minutes.
Remove chickpeas and baking paper and bake for another 10 minutes. Let cool down.
Spread rhubarb filling on the baked dough. Roll out leftover dough, cut stripes and arrange on the filing. Brush over with eggwhite and sprinkle with sugar. Bake 30 minutes.
