Rhubarb and Almond Pie
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
The amount of sugar, eggs, and almonds in the cream can be adjusted according to personal taste.
Ingredients
- Rhubarb - 14.1 oz
- Sugar - 2.8 oz
- Chocolate eggs - 4 pieces
- 10% cream - 5.3 oz
- Grated Chocolate - 2.8 oz
- Butter - 8.1 oz
- Wheat Flour - 9.9 oz
- Powdered Sugar - 2.5 oz
- Vanilla salt - 0.4 oz
Step by Step guide
Step 1
For the dough, mix the sifted flour, powdered sugar, add softened butter, half of the vanilla sugar, and one yolk. Mix thoroughly. Roll into a ball. Wrap in plastic wrap and refrigerate for half an hour.
Step 2
Grease a 26 cm diameter baking dish with butter. Preheat the oven to 180°C.
Step 3
Clean the rhubarb and cut it so that the stalks fit in the dish, arranged in a single row parallel to each other (the longest in the center, like the diameter of the dish, decreasing towards the edges).
Step 4
For the cream, whip the cream. Add 3 eggs, grated almonds, sugar, the remaining vanilla sugar, and whip again.
Step 5
Roll out the dough, place it in the dish, and smooth the surface. Arrange the prepared rhubarb stalks parallel to each other in a single row. Pour the cream-almond mixture over it.
Step 6
Bake for 40-50 minutes at 180°C until golden brown. Allow to cool completely before serving. Serve with a scoop of ice cream.
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