Пирог с ревенем в духовке

Fresh rhubarb pie

Rhubarb is an underused ingredient in cooking, which is a pity. The stalks have a sour taste and are packed with vitamins. It's very tasty to add the stalks to baked goods. Today we are making fresh rhubarb pie. Crispy sandy crumbs, a tender curd layer, and the sourness of rhubarb with a light aroma of cinnamon.
5 from 1 vote
Cook Time 1 hour
Total Time 1 hour
Course Bakery
Cuisine European
Servings 10 people
Calories 285 kcal


  • 2 mix bowl
  • 1 kitchen chopper
  • 1 baking mold
  • 1 teaspoon
  • 1 tablespoon


For the dough:

  • 200 g flour
  • 100 g butter
  • 50 g sugar
  • ½ tsp baking powder
  • 70 g peanuts

For the filling:

  • 150 g rhubarb
  • 100 g sugar
  • 400 g cottage cheese
  • ½ tsp cinnamon
  • 3 pcs egg
  • 1 tbsp flour


  • Prepare everything you need.
    The necessary ingredients for cooking fresh rhubarb pie

Making the dough:

  • For the dough, place flour, cold butter, sugar, and baking powder into the chopper.
    200 g flour, 100 g butter, 50 g sugar, ½ tsp baking powder
    Flour, butter, sugar, baking powder
  • Process until you get a buttery crumb. The dough is ready.
    Butter crumbs
  • Set aside two-thirds of the crumbs, and add peanuts to the rest. Pulse a few times to chop the nuts unevenly.
    70 g peanuts

Making the filling:

  • For the cottage cheese filling, put cottage cheese, sugar (leave a tablespoon for the rhubarb), and flour into a bowl.
    400 g cottage cheese, 3 pcs egg, 1 tbsp flour, 100 g sugar
    Cottage cheese, sugar, flour, eggs
  • Blend until you get a smooth liquid cream.
    Pie Cream
  • Peel the rhubarb stalks from the films, they easily come off in strips. Cut into cubes. Add cinnamon and the remaining tablespoon of sugar. Mix.
    ½ tsp cinnamon, 150 g rhubarb
    Rhubarb, sugar, cinnamon
  • Pour the nut-free crumbs into the form, here a rectangular 15×25 cm. Press against the walls, making small edges. Arrange the rhubarb.
    Peanut-free flour crumbs and rhubarb
  • Pour the cottage cheese and egg filling over.
    Cream distribution
  • Sprinkle with buttery crumbs with nuts on top.
    Butter crumbs with peanuts
  • Put in the oven and bake the rhubarb pie at 170 ℃ for 30 minutes. Then turn off the heat, and let it cool inside the oven.
    Baking a pie
  • Divide the pie into portioned pieces. It is best served cold or slightly warm, as it cannot be cut nicely when hot.
    Fresh rhubarb pie


Calories: 285kcalCarbohydrates: 33gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 29mgSodium: 207mgPotassium: 162mgFiber: 2gSugar: 16gVitamin A: 323IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword sweet




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