Пирог с ревенем по-эстонски.Старинный эстонский рецепт пирога с ревенем.Бабушкин рецепт.Таллинн влог

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness while brown sugar adds depth.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to adjust consistency.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitutes can be more economical.

Preheat the oven to 180°C (350°F).

Prepare a pie dish by greasing it with butter.

Sift 300 grams of flour into a bowl.

Add 100 grams of sugar and a pinch of salt to the flour.

Chop 200 grams of cold butter into cubes and add to the flour mixture.

Add a little vanilla sugar and 1 egg to the mixture.

Quickly knead the dough by hand to form a ball and refrigerate for 30 minutes.

Wash and clean 600-700 grams of rhubarb, then cut into small pieces.

Sprinkle the chopped rhubarb with cinnamon and 4-5 tablespoons of sugar, mix well.

Take the dough out of the refrigerator and press it into the pie dish.

Pre-bake the crust in the oven at 180°C for 15 minutes.

Remove the pre-baked crust from the oven and add the rhubarb filling.

Prepare the biscuit filling by separating 5 eggs and beating the whites with 6 tablespoons of sugar until stiff peaks form.

Pour the biscuit filling over the rhubarb and bake for another 5 minutes at 200°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens