Rhubarb Pie

Quickly knead together sugar, flour, cut butter, egg and salt into a smooth dough. Wrap in plastic wrap and refrigerate for about 10 minutes.

Preheat oven to 200 °C.

Clean rhubarb and cut into 4 cm long pieces. Blanch in colander with hot water, then drain well. Place in a suitable bowl and sprinkle with two tablespoons of sugar. Allow to stand.

Take cake springform pan (26 cm), draw a circle lying on parchment paper and cut it out (will lie on the dough later).

Then grease the cake springform pan.

Take the dough and roll out 2/3 of it on the bottom of the pan. Roll a sausage out of the other third and press it smooth on the inside as a border and pull it up 3 to 4 cm.

Put in the baking paper circle and spread the lentils on it.

Bake in the oven for 10 to 15 min (“blind bake”).

Using a mixer, beat the eggs with the sugar in a bowl until creamy, add the curd, custard powder and lemon zest, mix well.

Spread this mixture evenly on the blind-baked base (remove parchment paper and lentils beforehand, of course).

Put the rhubarb in a sieve. Now place the drained pieces evenly in the form of a wreath (starting on the outside) in the mold on top of the curd-egg mixture. Press in a little.

Turn the oven down to 180 degrees and bake for 50 to 60 minutes.

After 40 minutes, place the parchment paper over the cake to protect it (in case it browns too quickly).

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