Rhubarb Buttermilk Pie
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!