Rustic Almond Rhubarb Pie
Baking and Desserts • Original
Description
Rustic Almond Rhubarb Pie
Ingredients
- Chopped almonds 5 oz
- Sugar 9 tablespoons
- Wheat Flour ¼ cup
- Salt ¼ teaspoon
- Butter 5 oz
- Farm fresh eggs 3 pieces
- Vanilla extract 1 teaspoon
- Rhubarb 6 pieces
- Honey 4 tablespoons
- Shortcrust Cake Mix 20 oz
Step-by-Step Guide
Step 1
Prepare the almond paste. To do this, grind the almonds, mix them with flour, 6 tablespoons of sugar, and salt. Add softened butter, 2 eggs, and vanilla. If the paste is too runny, cover it and place it in the refrigerator for 20–30 minutes until it thickens.
Step 2
If your dough has been in the refrigerator, let it sit at room temperature until it softens slightly. Place the dough between two sheets of parchment paper, lightly dusted with flour, and gently roll it out to a rectangle measuring 12x16 inches (if your dough becomes too soft or sticky, place it on a baking sheet in the parchment and chill in the refrigerator for 10–20 minutes). When finished, trim the edges to make them straight and even. Place the dough on the baking sheet without removing it from the parchment. Spread the almond paste over the dough, leaving a 1-inch border on each side. Gently fold these edges to create a rim. Chill the dough until firm (30 minutes).
Step 3
Preheat the oven to 390°F.
Step 4
Trim the rhubarb stalks to the length of the dough, then cut them in half lengthwise (or into quarters if the stalks are very thick). Once the dough has chilled, arrange the rhubarb on top, placing the stalks fairly close together. Brush the edges of the pie with beaten egg. Sprinkle the entire pie with sugar.
Step 5
Bake the pie for about 30–35 minutes until the almond paste is golden brown. It will puff up, and the rhubarb will become tender. Remove from the oven and let cool. Just before serving, drizzle the pie with honey and cut into 12 pieces.
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