Rhubarb Pie

Preheat the oven to 200 degrees. Peel and dice 5 pcs rhubarb into small cubes.

Whisk together 3 pcs egg and 300 ml sugar in a bowl until light and fluffy.

Add 150 ml milk, 450 ml wheat flour, 30 ml potato starch, and 10 ml baking powder to the egg mixture and stir until smooth.

Melt 93 g butter and fold it into the batter. Spread the batter onto a baking tray lined with parchment paper.

Sprinkle the rhubarb cubes over the batter and bake in the oven for 20–25 minutes.

After baking for 15 minutes, measure 100 ml milk into a saucepan and stir in 45 ml potato starch until smooth.

Add the remaining 500 ml milk, 200 ml sugar, 37 g butter, and 15 ml vanilla sugar to the pan.

Heat the mixture while stirring constantly until it boils and thickens into a custard.

Pour the hot custard evenly over the freshly baked pie and rhubarb and let it cool before serving.