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For the dough: |
|
|---|---|
|
175 g |
of cottage cheese |
| 50 g | of sugar |
| 1pinch | of lemon zest |
| 50ml | of milk |
| 75ml | of sunflower oil «Majola» |
| 350 g | of flour |
| 1 tea spoon | of baking powder |
|
For the filling: |
|
| 1.5 kg | of rhubarb |
| 50 ml | of rich cream |
| 4 | eggs |
| 1 sachet | of vanilla pudding |
| 80g | of sugar |
Heat the oven up to 180C. Cover the pan with parchment, grease with butter and strew with flour.
Mix cottage cheese with sugar, lemon zest, milk and sunflower oil. Add flour and baking powder, knead smooth dough. Roll it and put on parchment. Shape skirtings.
Wash rhubarb and cut into pieces. Blanch it in hot water, then wash it and put in colander. Put rhubarb uniformly on the dough. Bake the pie within 20 minutes.
Mix cream with eggs, pudding and sugar. Cover the rhubarb with this mass and bake the pie 20-25 minutes more. Cooled dessert cut into rhombs.
