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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together flour and salt in medium bowl to blend. Add butter and cut in, using a pastry blender or 2 knives until the fat is cut into approximately 1/8-inch pieces. | 2. Sprinkle smaller amount of water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed. Add additional water only if necessary. | 3. Gather dough into 2 balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. May also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight. | 4. Let dough soften slightly at room temperature before rolling out. Preheat the oven to 425 degrees F. Position rack in lower third of oven. Coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside. | 5. Stir together the rhubarb,1 1/3 cups sugar, cornstarch, and cinnamon in a bowl. Allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats. | 6. Roll out 1 dough disc on floured surface to 12-inch round. Transfer to pie dish. Trim edges so that there is an extra inch all around. Fold excess crust under itself toward the outside; crimp edge. | 7. Stir filling together with any juices and scrape into crust. Dot with small pieces of butter. | 8. Roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. Brush crimped edge lightly with water. | 9. Weave a lattice crust on top of filling. Trim the lattice strips and press to seal along crimped edge. | 10. Combine cinnamon and remaining 2 tablespoons sugar. Brush lattice with milk and sprinkle with cinnamon/sugar. | 11. Bake for 15 minutes then turn oven down to 375 degrees F and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more. | 12. Cool on rack for at least 1 hour to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	1	cup	unsalted cut chilled	85.5	3.9285	2.6715	7.2
cold water	6	tablespoons		0.0	0.0	0.0	0.0
rhubarb	1 1/2		cut	38.43	8.3082	1.6469999999999998	0.366
sugar	1 1/3	cups		1074.64	268.7947	0.0	0.0
sugar	2	tablespoons		1074.64	268.7947	0.0	0.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
cinnamon	1/8	teaspoon		-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.