RHUBARB PIE WITH CREAMY FILLING
Makes 1 pie = approx 8 pieces
1 cup flour
3 1/2 oz (1/2 cup) margarine or butter
2 tbs sugar
2 - 3 tbs water
Filling:
3/4 lb rhubarbs in pieces
good 3/4 cup creme fraiche
2 eggs
good 1/3 cup sugar
1 tsp vanilla sugar
Chop together flour, fat and sugar.
Add water and quickly work to a dough.
Press it out in a pie pan, diameter approx 10" and with loose bottom.
Put in a cold place for about 30 minutes.
Prick with a fork and pre-bake in the oven at 400F for about 10 minutes. Put in the rhubarbs.
Beat together creme fraiche, eggs, sugar and vanilla sugar and pour this over the rhubarbs in the pie crust. Put back in the oven, lower part, and bake for approx 25 minutes.
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