barossky rhubarb pie and cinnamon
During a delightful trek through the Hungarian countryside, I stumbled upon the exquisite traditional dessert known as Barossky Rhubarb Pie with Cinnamon. This pie masterfully blends the tart freshness of rhubarb with the warm, comforting spice of cinnamon, all encased in a flaky, buttery crust. The interplay of flavors captures the essence of local tradition and seasonal harvests, creating a comforting taste experience. Motivated by this discovery, I embarked on a personal quest to recreate this culinary gem. Through dedication and experimentation, I successfully captured the essence of this Hungarian delight in my own kitchen. Now, I am thrilled to share this Barossky Rhubarb Pie and Cinnamon recipe with you, inviting you to partake in the rich tapestry of flavors that define this exceptional dessert. This journey hasn't just been about baking a pie; it's an ode to the joy of rediscovering simple, profound pleasures through the art of pastry, making each slice a celebration of culinary exploration and shared heritage.
Equipment
- 1 oven
- 1 wooden spoon
Ingredients
- 60 g of oil
- 380 g brown sugar
- 2 eggs Vocational size
- 1 tsp vanilla extract
- 300 g flour
- 1 tsp soda
- 1 tsp cinnamon
- 500 g rhubarb, cut into 2 cm pieces
- Grated zest of 1 lemon
- 1 cup sour cream
- 80 g brown sugar
- 1 tsp cinnamon
Instructions
- Beat the butter with brown sugar.
- Add eggs and vanilla.
- Stir the sifted flour, baking soda and cinnamon.
- Add rhubarb zest and sour cream.
- Stir with a wooden spoon.
- Spoon the batter into a greased and the laid paper baking molds for cakes 22 cm.
- Sprinkle with sugar and cinnamon.
- Bake in a preheated 180 ° C oven for 50-60 minutes