Harvested our rhubarb yesterday evening, so this morning naturally I baked them into sweets hahaha
Found a great recipe from one of Nyergesi Mama’s vintage recipe book, yay.
This following sweets is categorized as sutemeny, which most of the times mean baked goods especially for cakes. However, for this rhubarb baked good today, it is more to a double crust pie, in my opinion.
The boys loved it and I envy them big time hahaha (I have not consumed processed sugar for a bit, so not breaking my strike! :P)
260 g flour
180 g butter
70 g icing sugar
1 tsp vanilla extract
300 rhubarb, slice
105 g walnut, chop
55 g raisins
55 g bread crumbs
10 g unsalted butter
100 g icing sugar
A pinch of cinnamon powder
Mix flour and butter until crumbly coarse, then mix in icing sugar, egg and yolk, knead well, and not forgetting the vanilla extract too.
Divide dough into two, and roll them flat.
Place one dough into a square pan, set aside
Brown breadcrumbs in butter, then mix it with rhubarb and the rest of ingredients.
Spread filling onto pan, top with the other dough, poke holes all over.
Brush dough with egg white and bake for 1 H in preheated 350 F
Cool in pan for 15 minutes, lift parchment paper, slice cake and sprinkle with icing sugar generously.
Vajas Rebarbaras Sutemeny
- 260 g flour
- 180 g butter
- 70 g icing sugar
- 1 egg
- 1 yolk
- 1 tsp vanilla extract
- 300 rhubarb slice
- 105 g walnut chop
- 55 g raisins
- 55 g bread crumbs
- 10 g unsalted butter
- 100 g icing sugar
- A pinch of cinnamon powder
- Mix all and knead. Divide into two, roll flat, for bottom and top crust
- Brown breadcrumbs in butter, mix with the rest of the ingredients
- Lay 1 crust on a square pan
- Spread filling, top with another crust
- Poke holes, brush with egg white
- Bake on preheated 350 F 1 H
- Cool in pan, slice, sprinkle with icing sugar