Rhubarb cake pie
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This recipe was inspired by a blueberry kuchen I used to make and the Bakewell tart/pudding recipe that was featured in this month's Bon Appetit. The blueberry kuchen (German for cake and usually with yeast) is a cakier sweet tart dough pressed into a tart pan, covered with fruit, and morphed into a Bakewell tart like concoction where dough (egg rich in the original Bakewell way and the same tart dough in my case) is also baked on top. The end result is a not too sweet thin shell of cake baked around a tart chunky rhubarb filling.
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