Rhubarb Tatin Pie

Time of preparing: 30 minutes
Cooking time: 40 minutes

For the garnish :

30g of butter
125g powdered sugar
1kg of rhubarb

For the cookie dough :

125g of butter
125g powdered sugar
3 eggs
Grated zest of 1/2 lemon
125g of flour
1 tsp. baking powder
Whipped cream (to taste)

Butter well the bottom of the cake mould with the softened butter and sprinkle with sugar.
Cut the rhubarb stems into regular sticks and place them in the mould.
Beat the butter and sugar into a foam. Add the eggs and lemon zest one by one.
Stir in the sifted flour with baking powder. Pour the dough into the mould, covering the rhubarb.
Bake in a medium oven (140°C/th.4-5) for about 40 min.
Turn out on a pie plate.
Decorate with a little whipped cream (to taste).