Recipes > Pastries/Bread/Cake > Rhubarb almond pie

Rhubarb almond pie

Category: Pastries / Bread / Cake

 

 

 

Preparation:

  1. Place the ingredients for the dough in a bowl and work into a dough with the electric mixer. Cover the dough and let it rest in the fridge for 2 hours.
  2. Wash and peel the rhubarb and cut into 5 cm long pieces. Additionally cut one piece into thin slices.
  3. Grease a springform pan (26 cm diameter). Take the dough out of the fridge and roll it out on a surface sprinkled with flour.Line the bottom of the springform pan with the dough. Prick the bottom several times with a fork.
  4. Cover the dough base with the rhubarb. Sprinkle chopped almonds over it. Put the form on a rack in the oven and bake with the top/bottom heat function at 200°C for about 30 minutes.
  5. Place the egg whites in a bowl with the sugar and and beat until stiff with the electric mixer. While doing so, slowly allow the sugar to trickle in.
  6. Take the cake out of the oven after baking time and let it cool down a little. Spread the meringue mixture on the rhubarb and cover with the thin rhubarb pieces.
  7. Place the cake in the oven again and bake for approx. 10 minutes using the top/bottom heat function 200°C until the meringue is lightly browned.
  8. Then remove from the oven and let it cool down.

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Ingredients (for 1 cake - 12 slices):

 

For the batter

250 g spelt flour, type 1050

100 g ground almonds

125 g butter (cold)

125 g sugar

2 egg yolks

25 ml water

 

For the topping:

1 kg rhubarb

50 g chopped almonds

 

For the meringue topping

2 egg whites

75 g sugar