Hungary
Rebarbaras Pite
Hungarian rhubarb cake with a tender shortcrust, cinnamon and a hint of lemon
100 min·8 servings
rhubarb
The sour, red to green leaf stalks of a perennial plant, cooked or baked with sugar much like fruit.
Caution: The leaves are high in oxalic acid and are not edible, so use only the stalks.
Fresh rhubarb is only in supermarkets and markets from roughly April to June; out of season it is often available frozen.
Substitute:
Frozen rhubarb stands in well for fresh, though it releases more water and breaks down faster; nothing truly matches its sharp sourness, and sour cherries or tart apples with a little lemon juice give a fruity but different result.
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