Rhubarb Pie
For the dough
For the filling
A tészta megkenéséhez
  1. Mix the two types of flour with salt, sugar and poppy seed. Add the cold butter cut to cubes, and quickly mix it with your hands (or in a food processor if you have one).
  2. Add the egg and the milk, and mix well.
  3. Form a dough and press to a 2-3 cm thick disc. Put to the fridge for at least an hour (or overnight).
  4. In the meantime, prepare the filling: clean and trim the rhubarb, and cut to 1 cm pieces.
  5. Mix the cornflour with 5 tablespoons of water, and set aside.
  6. Put the rhubarb to a medium saucepan with the sugar and 2 tablespoons of water. Heat over medium and keep stiring for about 6-7 minutes. Add the cornflour mixture, and set aside to cool for about 30 minutes.
  7. Preheat oven to 200 C. Roll the dough to 4-6 mm thick and spoon the filling at the middle. Spread with the back of a spoon and leave about 5 cm frame. Fold the frame over the filling.
  8. Put the cake on a baking tray covered with parchment papert and use eggwash over the folded dough. Bake for 40-45 minutes, but lower the heat after 20 minutes to 180 C.
  9. Serve plain or with vanilla ice cream, to salute the elders.