Quark and Rhubarb Pie
Media
Contains allergens
Cereales con glutenLecheHuevos
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein13 %8 g
- Carbs57 %34 g
- Fat30 %8 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 235 kcal | 201 kcal |
| Protein | 8 g | 6.8 g |
| Carbs | 34 g | 29.1 g |
| Fat | 8 g | 6.8 g |
One serving is about 117 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty56/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Estonia
Ingredients
- 300 ml Wheat flour
- 100 ml Milk
- 25 g Butter
- 1 Egg
- 0.5 teaspoons Salt
- pinches Sugar
- pinches Cinnamon
- 0.5 teaspoons Cardamom
- 10 g Yeast
- 200 g Sweet Quark
- 240 ml RhubarbOriginal: 1 cup
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
All materials must be in room temperature
Dissolve yeast with lukewarm (37C) milk and sugar
Add about half of the quantity of flour, mixed with salt
Beat the mixture for a short time. Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour
Add additional flour, cardamom
add melted butter. Beat egg and leave ca 1 teaspoon for spreading.Add other beaten egg in to the dough
Knead the dough properly, until it separates from the bowl.
Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.
Roll the dough to a square and put in centre quark. Turn edges on to the quark and roll again carefully to a rectangle.
Pour on to the rectangle rhubarb, sugar and cinnamon. leave one edge ca 2 cm empty. Roll and cut in to the equal slices. You should get ca 6-7 rolls. Empty edge turn under the roll as bottom.
Put roll in to the butter-spreaded springform pan, as flower. one roll in to the centre and others around. Let enough space to rise.
Coat buns with beaten egg before putting into the oven. Bate at 180C 20-30 minutes .
Decorate with icing sugar.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
