Some seasonal vegetables can only be available for a few weeks per year and once you’ve tried and liked it, you won’t miss this experience again. New potato and cabbage, tiny cucumbers just picked from the plant, are so crunchy, fresh and sweet, – for all of those you need to be in a right place in a right time.
Luckily, some of the vegetables, berries and fruits can keep their wonderful qualities and taste we admire. They just should be picked up, prepared and frozen carefully so everyone can enjoy it all over the year.
The recipe that I am presenting you today can use both fresh or frozen rhubarb, and depends on it the final result will look a bit different but taste remains the same. I think this pie is a great option for summer brunch or evening dessert, it is light, lemony and looks good. Also it is very easy to make. I don’t think you can fail it even if you really try to do so!
Technically, our pie consists of 3 layers: dough (for shortcrust pastry), quark-lemon fill and rhubarb layer on the top.
For each layer you need:
- 60 g of casted sugar
- 250 g of all-purpose flour (wheat flour goes just fine)
- 0.5 tsp of baking powder
- 125 g of cold butter
- 1 egg
- 400 g of quark
- 100 g of casted sugar
- zest of 1 lemon
- 1 tsp of vanilla sugar
- 50 g soft or even melted butter
- 2 eggs
- 1 tbsp of semolina (optional of you think that the filling is too smooth)
- 500 g of fresh rhubarb, peeled and chopped in cubes or 400-500 g of frozen rhubarb prepared for cooking. You just need to defreeze it before cooking
- 100 g of casted sugar
- 0,5 tbsp of semolina (optional if you use frozen rhubarb)
Preparing the layers.
Mix the dough and get it ready for the pie:
- Mix flour, sugar and baking powder, add in this mix small pieces of the butter. Stir with mixer, fork or rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Add 1 egg (2 tbsp of cold water if you don’t eat eggs). Mix the mass to a firm dough. Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill (about 30 min in a fridge) while preparing the fill.
Mix the quark-lemon fill:
- Just mix all ingredients together, starting with quark, sugar, vanilla sugar, zest of one lemon (zest only the yellow upper layer of the lemon skin that brings lemon flavour to the fill), melted of soft butter.
- Try how it tastes – to be in a good contrast with the rhubarb layer it should be quite sweet. Add more sugar if you feel like it.
- In the end add eggs (if you don’t eat eggs you can add apple pure or just skip this ingredient at all).
- Finally add semolina, it will unify all ingredients into solid layer during the baking, especially if you don’t have eggs.
Prepare the rhubarb layer:
- Cook your rhubarb with a sugar in a saucepan, till it softened, evaporated most of the liquid and remind you of a jam by its texture.*
- Try how it taste and add more sugar till you’ll find the balance between sweet and sower taste. Then take off the saucepan from a fire and let it chill a bit.
- Add a bit of semolina ( it will thickening the jam in the oven).
*If you use fresh rhubarb you can do the same, or just mix the chopped rhubarb with sugar and semolina. I didn’t try this option and I can recommend the first option only.
Build, bake and eat.
- Preheat oven to 180 d ºC.
- Roll out the dough (90% of it) and set it to the flan tin, press the dough layer into the corners of the tin using your fingers, don’t trim off the edges.
- Fill the pie shell with the quark-lemon fill.
- Add the rhubarb jam on the top.
- Use the rest of the dough for making a crunchy crumbs on the top of the pie. For that add 1 tbsp of sugar to it and break the dough into a small pieces with your fingertips. Spread it on the top of your pie.
- Place your pie in the oven. Bake until topping and top are lightly browned, about 1 hour.
- Cool completely before serving.
- Can be served with sweet vanilla souse.