Quark and Rhubarb Pie
A weekend Estonia dessert. Ready in about 2 hours 55 minutes. Difficulty: more effort.
- 1 hrPrep (about)
- 1 hr 55 minCook (about)
- 2 hr 55 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- ⅓ cup + 1 tbsp milk
- ⅓ oz yeast
- 1 tbsp sugar
- 1 egg
- 1 oz butter
- 1 ¼ cups flour
- 7 oz sweet quark
- 1 cup rhubarb
- Pinch sugar
Spices & seasonings (3): salt, cardamom, cinnamon
- ½ tsp salt
- ½ tsp cardamom
- Pinch cinnamon
How to make it
Steps in our own plain words.
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All materials must be in room temperature.
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Dissolve yeast using lukewarm (37C) milk and sugar.
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Add around half of your quantity of flour, mixed with salt.
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Beat the mixture for a short time.
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Sprinkle with a little flour.
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Cover the bowl with a towel.
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Place in warm place.
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Do it to rise for ca 1 hour.
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Add more flour, cardamom.
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Add melted butter.
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Beat egg.
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Leave ca 1 teaspoon.
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Keep going for spreading.Add other beaten egg.
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Do it in to the dough.
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Knead the dough properly, till it separates from the bowl.
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Sprinkle with a little flour.
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Cover the bowl with a towel.
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Place in warm place.
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Do it to rise for ca 1 hour till dough is doubled in size.
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Roll the dough to a square.
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Put in centre quark.
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Turn edges on to the quark.
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Roll again to a rectangle.
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Pour on to cinnamon, sugar and the rectangle rhubarb.
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Leave one edge ca ¾ inch empty.
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Roll.
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Cut in to the equal slices.
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Get ca 6-7 rolls.
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Empty edge turn under your roll as bottom.
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Put roll in to your butter-spreaded springform pan, as flower.
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One roll in to your centre and others around.
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Let enough space to rise.
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Coat buns with beaten egg before putting in the oven.
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Bate at 350°F 20-30 minutes.
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Decorate with icing sugar.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.