Rhubarb and Almond Pie
Baking and Desserts • Author's
Description
The amount of sugar, eggs, and almonds in the cream can be adjusted according to personal taste.
Ingredients
- Rhubarb 15 oz
- Sugar 5 oz
- Chocolate eggs 4 pieces
- 10% cream 5 oz
- Grated Chocolate 5 oz
- Butter 10 oz
- Wheat Flour 10 oz
- Powdered Sugar 0 oz
- Vanilla salt 0 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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