Rhubarb Pie – Bocuse

Try this delicious cake recipe:

(Bocuse)

Knead all the ingredients for the dough together until smooth, form the dough into a ball and wrap in plastic wrap. Refrigerate for about half an hour. You will only need half of the dough for this cake, you can use the rest a few days later or freeze it. Knead the dough and roll it out thinly on a floured surface. Line the bottom and sides of a buttered fruit-bottom pan with two-thirds of the dough. Peel the rhubarb and cut into pieces about 5 cm long. Heat the butter and mix it with the sponge crumbs and the sugar. Spread half of it evenly on the pastry base. Put the rhubarb on top and spread the remaining crumb-sugar mixture evenly over it. Knead the remaining dough, roll it out again thinly and place it on the baking pan using the rolling pin. Carefully unroll and remove the overhanging edge. Brush the surface of the dough with beaten egg and poke a few holes with a fork to let the steam escape. Bake in a heated oven at 220 °C for a little bit 25 min. Dust the finished rhubarb cake with powdered sugar, cut it into cake pieces while it is still lukewarm and bring it to the table.

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