Sand (grated) pie with rhubarb and sour cream in the oven

To prepare this delicious homemade baking, we will need the following ingredients: wheat flour, granulated sugar, chicken eggs, butter, sour cream, rhubarb, baking powder, salt and vanillin.

We sift wheat flour (350 grams) in a separate dish. Add 1 teaspoon of baking powder and a pinch of salt (preferably small grinding).

Mix well so that dry products are evenly distributed throughout the volume of the mixture. We sift again so that there are no lumps left.

The batch of sand dough can be done manually (as in this recipe) or using a food processor (my version). In the bowl we put 100 grams of soft butter, 150 grams of sugar, 2 eggs and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar).

We pierce everything with a plastic or metal nozzle to a smooth and uniform state. By consistency, the mass resembles a delicate fluid cream.

Next, add a loose mixture from step 3.

We quickly break through (or mix with our hands) all products, achieving a homogeneous state. If flour remains at the bottom or walls of the bowl, it's okay.

We transfer the sand dough to the work surface and knead not long until smooth if it remains. If the dough is too wet, add a little more flour. As a result, the finished sand dough should be soft and only stick a little to the fingers.

Divide it into two unequal parts. The one that is larger will go to the bottom and walls of the baking uniform, and the smaller one to the top of the grated pie.

We shift each piece of dough into a bag or wrap it with cling film. We put in the freezer for at least half an hour (it is possible longer) so that the sand dough freezes and becomes solid. The fact is that in a mild state it is very difficult to grate not a grater (it sticks). By the way, in frozen form, such a dough can be stored in the freezer for quite some time (even a month), but it is important to seal it to seal it so that it does not absorb extraneous smells.

While the sand dough for the future pie is freezing, we will prepare the filling. 400 grams of rhubarb by mine, dry and cut into small pieces. As a rule, mature petioles are covered with too hard skin and it must be removed (for example, as in the recipe for this pie). Young rhubarb does not need this, so it can be immediately cut.

For filling, just mix 200 grams of sour cream with 50 grams of granulated sugar. The complete dissolution of sweet crystals can not be expected — they melt when baking.

When the sand dough hardens enough, you can work with it. The stove grated cake with rhubarb and sour cream I will be in a detailed form (23 centimeters with a dimeter). On a coarse grater we rub a larger piece of dough, forming the sides and the bottom of future pastries.

On top with an uniform layer we put the crushed rhubarb.

Upstairs — sour cream flooding with sugar.

At the end, rub a smaller piece of sand dough, evenly covering them with the entire filling.

We bake a grated pie with rhubarb and sour cream in the oven preheated to 180 degrees (I have an electric one) in the upper nize mode without convection for 50-60 minutes. Preparation time may differ from the recipe specified in the recipe depending on the features of the oven.

We give the finished grated pie with rhubarb and sour cream to cool slightly in shape, after which it can be served. Such baking is good both warm and completely cooled. Prepare for your health and pleasant to you, friends, appetite!