Bake a fragrant pie with rhubarb and strawberries according to ČSN: The magic is in the quickly prepared dough
Rhubarb season is in full swing, so there's no need to wait to bake the perfect desserts. For example, prepare a tried-and-true pie that also uses strawberries. The sweet and sour taste, combined with a buttery dough, will help create the perfect summer dessert.
Rhubarb and strawberries belong to spring
Rhubarb has one major "flaw". Its season is very short, it is most often harvested from April to the end of June, so we don't enjoy it much in the kitchen. Young stalks are the juiciest, most tender and not so fibrous. It is even recommended not to pick rhubarb after mid-June. The content of oxalic acid gradually increases in older stalks, which may not be good for our body.
When preparing rhubarb, it is important to remember that we can only use the stems. Leave the leaves in the garden or, even better, throw them in the compost. If you buy rhubarb in a store, this problem disappears, because you only get the stems. Due to its typical taste, this vegetable is used not only in cakes, but also in jams or homemade buns. You can also prepare a great chutney that goes perfectly with grilled meat.
When it comes to pie fillings, it is important to remember that the rhubarb will need to be supplemented with sugar. Strawberries can balance the acidity a bit, but a lot depends on how ripe they are. If they are not too sweet, you will need to add more sugar.
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The foundation of success is the dough
The basis of a quality cake, if we want a pie, is a properly prepared dough. It is simple, but it has its rules. For example, always use cold butter and work with the dough quickly. If the fat gets too hot, the dough will not be tender, and we definitely don't want that. Letting it sit in the refrigerator will also help, as it will make the dough easier to roll out.
While baking, keep an eye on the color of the pie. We want to achieve a golden surface, which can be achieved by brushing with a beaten egg. However, if you feel that the edges are darkening too quickly, cover them with a piece of aluminum foil during baking. After baking, it is understandable that you will be eager to taste the dessert right away, but hold on and let it cool for at least a while. This will help the filling to firm up and make the pie easier to cut.
The original recipe uses Kabi, which helps thicken the fruit mixture. However, vanilla or cream pudding powder can be easily substituted. The filling will be firmer and easier to cut.
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What were the standards?
The Czechoslovak State Standards (ČSN) in the field of gastronomy were a set of standards that regulated various aspects of the food, catering and hospitality industry in the former Czechoslovakia. These standards were introduced to ensure the consistency, quality and safety of food and beverages throughout the territory.
They contained rules for the production, storage, packaging and serving of food, as well as norms for hygiene standards in kitchens and restaurants. They specified, for example, how sirloin steak in cream should be prepared and served, or what ingredients and procedures were necessary for authentic goulash.
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Pie with rhubarb and strawberries according to ČSN
To make this delicious cake you will need:
How about this?
Knead the semi-solid butter (or Heru), flour, salt and water into a smooth dough on a rolling pin. Add the water in parts to form a semi-solid dough that can be rolled out easily. Wrap the finished dough in a damp cloth and let it rest.
Preheat the oven to 180°C.
Roll out about 2/3 of the dough into a circle the size of the top of the pan (26–28 cm in diameter with a removable bottom) and place it inside. Press the edges of the dough along the sides of the pan and prick the bottom with a fork.
Place the pan in the preheated oven and bake the cake for 10 minutes. Then let it cool.
Meanwhile, clean the strawberries and rhubarb, cut them into pieces and mix with the sugar and Kabi.
Spread the cooled cake with jam, top with fruit and add pieces of butter.
Increase the oven temperature to 200°C.
Roll out the remaining 1/3 of the dough and cut into strips. Place them decoratively on the surface of the cake and brush with beaten egg.
Place the pie in the oven and bake for 25-30 minutes. After baking, let the pie cool, remove it from the mold, sprinkle with sugar and cut into 12 portions.
Our advice:
You can replace the Kabi with pudding powder.
Instead of a springform pan, you can use a regular pan. Originally, this was a restaurant dessert, so the springform pan made it easier to handle the finished product.
