Cottage cheese pie with rhubarb

To prepare this delicious curd pie, we need the following ingredients: wheat flour, rhubarb, sugar, cottage cheese, butter, chicken eggs, peeled walnuts, ground cinnamon, baking powder, vanillin and salt.

Immediately turn on the oven to heat up 170 degrees. The petioles of rhubarb by mine, dry and remove the skin. Cleaned rhubarb (250 grams) is cut into small slices.

For spilling, you need to grind nuts (70 grams). I immediately put them in a blender container along with 1 tablespoon of sugar and 1 teaspoon of ground cinnamon. Don't you like cinnamon? Just do not add it.

In literally 2-3 seconds, fragrant nuts are obtained. You do not need to grind nuts into flour.

In a separate bowl, we connect 300 grams of wheat flour of the highest grade with 2 teaspoons of baking powder and a pinch of fine salt. I advise you to make a baking powder of the dough independently according to this recipe (it turns out a lot, enough for a long time).

Mix dry ingredients thoroughly and sift the mixture through a sieve to remove possible lumps.

The preparatory stage will pass, go to the preparation of cottage cheese dough for the future pie. Put 100 grams of soft (take it out of the refrigerator) butter in the dishes for whipping, add 200 grams of sugar and a pinch of vanillin (you can replace 1 teaspoon of vanilla sugar).

Ripe the oil with sugar for 5 minutes, after which we add chicken eggs (3 pieces) one by one.

Beat everything in a magnificent foam. Put 200 grams of cottage cheese. If the cottage cheese is not very delicate, be sure to wipe it through a sieve to get rid of lumps.

We intervene cottage cheese, after which we pour a dry flour mixture from step 6.

We connect everything. Personally, I prefer to mix with a spatula, but you can also be a mixer (at the lowest speed). Literally for 10-15 movements with a spatula, you will get a homogeneous, delicate and air cups dough. It is not necessary to mix for a very long time — as soon as all the flour is moistened, the dough is ready for baking.

We take the baking dish (you can not only round — I have 24 centimeters with a diameter, but also square or rectangular). So that the baking does not stick, you can cover the shape of parchment paper or make the so -called «French shirt». Lubricate the shape with a thin layer with butter, then sprinkle with flour, shaking off excess. As an option, you can just lubricate with vegetable oil — then flour is not needed.

We put the dough into the prepared form. It is tender, but does not spread.

We level it with a spoon or spatula.

Part of the rhubarb is pressed into the dough, and part simply put up.

Saw the workpiece evenly walnut crumbs.

So the future curd pie looks from the side.

We bake it in a preheated oven at an average level of about 45-50 minutes at 170 degrees. I have a gas oven of Hephaestus, lower heating, without convection. You focus on the features of your oven. We check the readiness with a wooden skewer or toothpick, which should get out of the dough completely dry. Since the top of the pie is weakly blown up, additionally I turned on the grill for 5 minutes.

A fragrant, delicate, soft and very tasty homemade cake, which in texture resembles a cupcake. Prepare for health and pleasant to you appetite, friends!