Albert´s Rhubarb pie
Rhubarb approx 4-5 puts
200 g butter
2 dl sugar
1 teaspoon baking powder
2 dl flour
1 teaspoon vanilla or vanilla sugar
Rinse the rhubarb and clean, break into 1-2 cm thick slices. Put in refractory form, well bottomed or at will.
Melt butter in a saucepan, add to the dry matter and finally the eggs. Mix well. Pour the dough over the rhubarb bar. Bake at 170 °C for 25-30 minutes or until the parchment turns yellowish above. Serve with cream or ice cream.