Recipe for White Cheese and Rhubarb Pie

Prepare the dough. Pour the flour into a large mixing bowl and create a well in the center. Add the sugar, salt, eggs, milk, and butter cut into small pieces into the well. Mix everything together to form a smooth, homogeneous ball of dough.

Grease the edges of a 24 cm round mold with removable sides and 7 cm in height. Line the bottom with parchment paper.

Divide the dough into 3 equal pieces. Roll out the first piece to cover the bottom. With the second piece, line the edges, then seal them well with the bottom. The third piece should be wrapped and reserved for future use, enough to make a simple pie or 6 tartlets. You can also freeze it. Place the dish with the dough in the refrigerator while preparing the rhubarb and the filling.

Peel the rhubarb and cut it into small pieces. Place in a mixing bowl. Add the sugar and cornstarch and mix well to coat.

Prepare the mixture. In a bowl, beat the egg whites until stiff peaks form. Gradually add 50 g of sugar (1/3 of the total amount) and mix well until fully incorporated.

In another large mixing bowl, blend the egg yolks with the remaining 100 g of sugar. The mixture will lighten in color and increase in volume. Add the cornstarch and blend a little to incorporate it. Then do the same with the yogurt. Finally, fold in the whipped egg whites in 3-4 additions using a spatula.

Preheat the oven to 170°C, static heat.

Take the mold with the dough out of the refrigerator and spread the rhubarb evenly on the bottom. If it has released some juice, add all of it, as it will thicken during cooking with the cornstarch. Pour the mixture on top and smooth the surface. Lightly tap the mold on the table to release any air bubbles. Bake for about 70 minutes.

Remove from the oven and let the pie cool completely at room temperature. Then store it in the refrigerator for at least 4 hours as it is, in its pan.