Easy rhubarb pie in a slow cooker

Russian cuisine

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Description Products Steps

Rhubarb is a perennial herbaceous plant that is very widely used as food in the Baltic countries. In our latitudes, rhubarb is not so popular. Rhubarb is rich in vitamins C and B, as well as phosphorus, potassium and magnesium. Its sweet and sour stems are used to prepare compotes, jams, casseroles, salads, soups, and pies.

1. Calories
   170,06 kcal
2. Protein
   4,26 gram
3. Fat
   3,72 gram
4. Carbohydrates
   30,81 gram
5. ~ Time
   1 H 15 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Wheat flour bakery

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   200 g
2. Chicken egg

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   4 pcs. = 240 g
3. Sugar

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   200 g
4. Butter

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   20 g
5. Rhubarb
   300 g
6. Apples

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   300 g
7. The baking powder of the dough

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   0.5 tsp. = 2.5 g
8. Lemon juice

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   1 tsp. = 5 g
9. Vanillin

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   2 g
10. Powdered sugar

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    25 g

Steps:

1. 
   Prepare a slow cooker, blender, deep bowl, peel the seeds from the apples and cut into small slices. Wash the rhubarb and remove the thin skin from the stems. Cut the stems into small pieces.
2. 
   Beat the eggs into a bowl, add sugar and beat well with a blender. Add flour and mix with a spoon. Add vanilla and baking powder, beat again until the mixture is smooth.
3. 
   Place chopped apples and rhubarb stalks into the dough. Mix well with a spoon. Grease the multicooker bowl with oil. Pour the finished dough with filling into the multicooker bowl and set to “Baking” mode for 60 minutes.
4. 
   Once the pie has cooled, cut into pieces and, dusted with powdered sugar, serve.

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