Buttermilk is summerly. It tastes fresh and sourly. So does rhubarb. Let’s make a Rhubarb Buttermilk Pie.
I wasn’t sure if I wanted to post this recipe. Because actually, I’m not that much of a fan of the pie. But my Dad totally is, he loves it. My Mum really likes it, too. And to be sure, I invited a friend over, too – And she thought it was great! Maybe it’s just me.
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. Because the sourly rhubarb needs 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.)
You can freeze this cake and “crisp it up” in pieces. That’s great! Warm cake is yummy. And it’s even yummier when you eat it in the sun.
Everything’s better in the sun. And this is a summer pie.
PS: And there’s something you can do with the rest of the buttermilk. Stay tuned for What to Bake with Buttermilk. 2!