Project: rhubarb frangipane pie (gf)

ingredients

crust 60 gr almond or tigernut flour 80 gr rice flour 45 gr rolled oats 15 gr tapioca flour 1-2 tbsp. sugar ⅛ tsp. salt 85 gr small cut butter filling 125 gr soft butter 125 gr almond flour 80 gr sugar 1 egg 250 gr rhubarb 1 tbsp water 1 tbsp. honey

Confession this is my first time having rhubarb. I have it once long long long time ago and I kind of forgot how it taste like. So I treat this rhubarb frangipane pie as my first and I`m looking forward in tasting it! I`ve seen many delicious appealing looking rhubarb dishes on IG as well and since rhubarb is vegetable it would be wonderful if it would taste nice in cakes and desserts and eat vegetables in a much fun way!

This is tigernut flour, gluten free and! Nut free too!

No need to precook the rhubarb. Just stuff them on top of the frangipane filling like so and it`s ready to bake.

Baked and glazed!

leftovers solution

Leftover rhubarb? Turn it into jam! Leftover frangipane filling? What about a frangipane cake? Here`s how you do it.

JAM

Cut the remaining rhubarb and put it in a pot with a small layer of water with sugar or honey. Optional: add a cinnamon stick, star anise and ginger for extra flavour. Cook on medium heat and keep stirring until the rhubarb is falling apart and the sugar dissolved. When the jam has a texture like applesauce then it`s ready! Taste to see if it needs any more sweetness or not as well.

storage: in a clean sterile jar in the fridge up to a month.

CAKE

For the frangipane cake grease a cake pan or in my case a bundt cake pan with vegetable oil. Spoon the frangipane filling in the pan and press it down good. Bake the cake in a preheated oven of 160C for 30-40 min, depending how large the cake is: the larger the longer the baking. After baking let it cool completely before cutting it.

storage: in an airtight container and placed in a cool chilled dark place up for 3-4 days.

Rhubarb party

Also a confession: after tasting the rhubarb alone for the first time I`m not really woo`d by it. I was expecting to be slightly sweet but instead it has a quite sour taste. I now see why the many rhubarb recipes asks for sugar, spices like ginger and even strawberry to make it sweeter. That being said this frangipane pie with rhubarb is really good though! The sweet creamy frangipane filling and the crust works well with the soft tangy rhubarb making it all very balanced. Let this rhubarb party begin!

the steps

making the crust 1. Preheat oven to 180°C and line a 18 cm ⌀ springform with baking paper. Combine all flour, sugar and salt. Then add the cubed butter until a crumbly dough forms. Press the dough in the springform and poke holes in the bottom with a fork. Bake the tart for 17 min in the oven. Let it cool down and set aside. Meanwhile make the filling! making the filling 1. Beat the butter and sugar creamy and fluffy for about 5 min. 2. Add in the egg and beat and combine. 3. Fold in the almond flour and combine everything until pasty and gooey. 4. Spoon the filling in the chilled crust. 5. Wash and rinse the rhubarb. Cut the rhubarb in any desired shape and pattern and place the rhubarb on top of the frangipane filling. Bake the tart for 35 min in the oven. 6. For a sweet glaze on top mix the water and honey together. Brush it on top of the baked tart. Let it cool down a bit before cutting and enjoy!

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