Rhubarb Pie Old England

A simple but delicious cake recipe:

(*) Cake springform pan 24cm.

Roll out half of the dough and cover the cake tin with it. Prick with a fork a few times and sprinkle with hazelnuts.

Rinse and peel the rhubarb and cut into 1 1/2cm pieces. Cover the pastry base with it. Sprinkle juice of one lemon evenly over it. Mix honey, sour cream, sugar and whole eggs well and pour over rhubarb.

Roll out a lid from the remaining dough, a tiny bit bigger than the mold, place it over the rhubarb and press it well on the sides of the dough. Moisten with a little water to make the dough stick better. Cut decorations from the leftover dough and stick them on the dough lid moistened with a tiny bit of water.

Prick the top of the dough a few times with a fork. Brush with beaten egg yolk. Bake at 220 °C for about 45 minutes.

Cover with aluminum foil in time so that the lid does not get too dark.

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