Mascarpone Rhubarb Pie

Since I discover the taste of rhubarb, I am always looking for rhubarb pies to taste. For me, when rhubarb is properly cooked (with sugar) has a taste that reminds me a mix of lemon, berries and maple syrup. I love this taste in cheese pies for sharing with friends on a spring or a summer day. Here goes the recipe:

For the crust:

1 1/2 cup of all purpose flour
1/2 cup of cornflour
1/2 cup of icing sugar
120 grams of butter
1 egg
1 teaspoon of vanilla
1 teaspoon of baking powder

Sift the flour, cornflour, icing sugar and baking powder. With a mixer, beat the egg, vanilla and butter. Combine with the flour mix, until makes a firm dough. If it is needed, then you can add very cold water. With a roll pin, roll out the dough and place it in a pie mold.  Prick the dough with a fork, and put it in a pre-heated oven at 350F for 25 minutes, or until fully cooked. Let it cool.

For the filling:
1/3 cup of whipping cream
1/2 cup of mascarpone cheese
500 grams of rhubarb
300 grams of sugar.

Wash the rhubarb, and cut them in small pieces. Put them in a pot, cover it with sugar, and let it simmer for about 10 minutes. Let it cool. Strain it, and keep the juice separate.

Whip the cream, mix it with the mascarpone, and add the rhubarb juice. Taste for sweetness, and add icing sugar if it is needed. Spread on the cooked pie, and put on top the cooked rhubarb.

Put it in the fridge for at least two hours. Enjoy!!