Rhubarb pie with fromage frais from Oslofjord, Norway

Rhubarb pie with fromage frais

Pie crust

Put the ingredients in the bowl of a food processor. Run until you have a dough. Press out the dough in a pie dish, approximately 26cm. Cover bottom and well up along the edges of the form. Bake form in the lower part of the oven at 200 degrees for about 10 minutes.

Rhubarb topping
Mix ingredients together and pour into the already roasted pie crust. Bake pie further for 20 - 25 minutes until the topping hardens. Let it cool. The topping will harden a little bit more.
Pie crust

3 dl flour
1 cup sugar
1 tskje baking powder
150 grams dairy butter

Rhubarb topping

300 grams fromage frais
1.5 teaspoon vanilla sugar
4 dl rhubarb
2 dl sugar
1 egg

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