Pie with rhubarb and ginger

To make this pie with rhubarb and ginger, preheat the oven to 170 degrees Celsius. It's a quick recipe, so I recommend turning on the oven in advance. While the dough is being prepared, it will heat up. First, prepare the ginger streusel - it's a sweet, large crumb for decorating our pie. Finely chop the crystallized ginger and mix it with flour, sugar, and melted butter.

Put this delicate mixture in the refrigerator to let the butter solidify.

Wash the rhubarb stalks, dry them with a towel, and peel them. Then, finely chop them into small pieces.

Now prepare the dry mixture by sifting flour, baking powder, baking soda, salt, and ground ginger. Mix everything together well.

In a large bowl, beat softened butter and sugar with a mixer until fluffy.

Add eggs to the butter mixture one by one. After adding each egg, mix the batter until smooth.

Next, add one-third of the flour mixture and half of the prepared filling. Then add the second third of the flour mixture and the remaining filling, and mix well.

Finally, add the remaining flour mixture and mix until the batter is smooth.

Now, fold in the chopped rhubarb into the batter and transfer the mixture into a lightly greased deep 24 cm diameter pan.

Evenly sprinkle the cooled ginger streusel on top of the cake. Bake the cake for about 50 minutes until it turns beautiful light golden brown. If you notice that the cake is browning quickly, cover it with a foil.

Let the pie with rhubarb and ginger cool down and you can serve it with tea.