Almond Flour Rhubarb Pie
Ingredients:
For the dough:
- 300 g wheat flour
- 150 g defatted almond flour
- 40 g sugar
- 380 g butter
- pinch of salt
For the almond cream:
- 100 g almond flour
- 2 dl milk
- 1 tsp vanilla extract
- 2 tbsp sugar
- zest of 1 organic lemon
For the rhubarb filling:
- 700 g rhubarb
- 300 g sugar
- 2 tbsp raspberry jam or other jam
Preparation:
Crumble together the dough ingredients. Add a few tablespoons of cold water to bring it together—no need to knead thoroughly. Chill the dough in the fridge for at least an hour.
Mix the ingredients for the almond cream: almond flour, milk, vanilla extract, sugar, and lemon zest.
Clean the rhubarb by peeling off the outer skin of the stalks, then chop them. (Note: rhubarb leaves are toxic, so use only the stalks.) Combine with sugar, raspberry jam, and the juice of half a lemon.
Divide the chilled dough in a 2/3 to 1/3 ratio. Roll out both portions between two sheets of cling film or baking paper into circles. Place the larger sheet into the bottom of a pie pan, spread with the almond cream, then top with the rhubarb mixture.
Cut the smaller sheet into strips and weave them into a lattice over the top of the pie.
Bake in a preheated oven at 190 °C (top and bottom heat) for 50 minutes.
