Recipe for Rhubarb Pie
Rhubarb is great in sweet recipes. This rhubarb cake with frangipane is a real success!
Servings: 12 people
Ingredients
- Shortcrust pastry according to the recipe
- 0.5 portion frangipane according to the recipe
- 350 grams rhubarb stalks approximately
- 1 tbsp lemon juice
- 1 tbsp vanilla sugar
Topping
- 1/2 egg (for egg wash) whisked, you will have half an egg yolk left over from the pastry
- Sliced almonds
- Cane sugar
Instructions
- Make the shortcrust pastry according to the recipe. Shape the tart dough into a round disc using a rolling pin, wrap it in plastic wrap and put it in the fridge for at least half an hour.
- Meanwhile, make the frangipane according to the recipe. Set aside.
- Wash the rhubarb and cut off the ends. Cut the rest into squares of about the same size. For the pattern, it helps if the rhubarb pieces are about the same thickness. Place the rhubarb pieces in a bowl with the lemon juice and vanilla sugar and stir to combine.
- Remove the dough from the refrigerator. Roll it out on a sheet of parchment paper into a round disc no larger than your baking sheet.
- Spread the frangipane in the center, leaving the edges free. Keep in mind that you need to wrap it around the rhubarb so leave a good edge free. Spread the rhubarb cubes over the filling. You can make a pattern like I did, or you can just spread them all over the filling at once from the bowl.
- Fold the edges of the pastry over the filling to form the galette. I find it helpful to use the parchment paper for this, as it keeps the dough from tearing.
- Brush the edges with the egg wash and sprinkle with sliced almonds and cane sugar.
- Bake the rhubarb galette for 25-30 minutes at 220°C/428˚F (conventional oven). When it is nicely golden brown, cover loosely with aluminum foil.
- Return the galette to the oven and bake for another 10-15 minutes at 180°C /350˚F until the frangipane filling is cooked and/or golden brown. Check by inserting a skewer; if it comes out clean, the filling is cooked. Let it cool down completely on a wire rack.
Tips
If the skewer does not come out clean, leave the galette in the oven a little longer without the foil. Keep an eye on it!
How to store
The rhubarb tart should be eaten within 1-2 days. Store it loosely covered (can be stored outside the refrigerator). If stored in an airtight container, the cake can be frozen for up to three months.