Rhubarb Pie with Lattice

A cake recipe for all foodies:

For the yeast dough, put all the dough ingredients but only half of the milk in a wide mold and knead together with a food processor or with your hands, adding the remaining milk at the end until the dough is smooth. Cover the dough and let it rise in a warm and non-drafty place for 120 minutes. Knead the dough from time to time.

In the last quarter of an hour of resting, make the vanilla cream: Whip the two egg whites until stiff, gradually adding the 150 g sugar. Mix the custard powder and vanilla sugar with eight tablespoons of the milk until smooth, then boil the remaining milk. Add the pudding powder mixture with a whisk, stir again and remove from the heat. Stir in the beaten egg white.

Grease a baking tray. Divide 1/3 of the yeast dough (for the lattice). Roll out the rest of the dough on a floured surface so that it fits on the tray. Place the dough on the baking sheet and smooth and flatten a little bit. Then spread the crem evenly on the bottom of the dough, sprinkle the raw rhubarb pieces on top.

Roll out the dough for the lattice and roll over it two times lengthwise with a lattice cutter (you can buy them in hardware stores). Place the “perforated” dough on top of the cake, pulling it apart slightly to reveal a lattice pattern. (If the first time you roll out or lift up the dough, the piece of dough should be pulled apart.

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