Fresh rhubarb pie

• Prepare everything you need.
  

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
  
• Process until you get a buttery crumb. The dough is ready.
  
• 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
  
• Blend until you get a smooth liquid 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
  
• Pour the nut-free crumbs into the form, here a rectangular 15×25 cm. Press against the walls, making small edges. Arrange the rhubarb.
  
• Pour the cottage cheese and egg filling over.
  
• Sprinkle with buttery crumbs with nuts on top.
  
• 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.
  
• Divide the pie into portioned pieces. It is best served cold or slightly warm, as it cannot be cut nicely when hot.