Shortbread pie with rhubarb
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Chop margarine, then mix it with flour, yolk, sugar, sour cream, lemon juice.
Knead the dough, it should turn out elastic. Roll the dough into a ball and refrigerate for an hour.
Roll out the dough and put it in a form coated with oil. Bake in the oven until half-cooked for 15-20 minutes.
Rinse the rhubarb, cut into cubes, pour boiling water. Drain the water, lower the rhubarb into the sah.syrup and cook together with lim.zest.
Biscuit dough: beat the whites with sugar, mix with the yolks, add starch, flour.
As soon as the shortbread becomes browned, put rhubarb jam on it, pour sponge dough over it. Bake for another 25 minutes.
Calorie content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg yolks - 352 kcal/100g
- Lemon zest - 47 kcal/100g
