rhubarb pie recipe

rhubarb pie recipe

rhubarb pie

Perfect for spring, this rhubarb and almond cream cake will delight your gourmets!

Rhubarb is making a comeback in our kitchens, so it’s time to cook it in all its forms! If it’s usually often mixed with strawberries, as in this crumble or rustic pie, rhubarb is just as delicious on its own. We prove it to you with the almond cream cake of the day. Lipstick and gluttonous, she won’t stay long on the table, you’ll see! And if you like it (we’re sure), you can also try rhubarb muffins, yum!

rhubarb pie recipe


  • For test:
  • 200 g flour
  • 25 g powdered sugar
  • 100 g butter
  • 1 egg yolk
  • For almond cream:
  • 125 g soft butter
  • 125 g sugar
  • 1 egg yolk
  • 1 C. of water
  • 125 g ground almonds
  • 1 C. vanilla extract
  • 300 g rhubarb



Prepare the dough: mix flour, powdered sugar and butter, cut into small pieces, until a sandy consistency is obtained. Add the egg yolk and some water, then knead into a smooth dough. The film then refrigerate for 30 minutes.


Roll out the dough with a rolling pin and place it in a greased pie dish. Place parchment paper and weights to bake the dough blind for 10 minutes at 180°C.


Make the almond cream: Beat soft butter and sugar until the mixture turns white and puffy. Add an egg dissolved in a tablespoon of water, then add the almond powder and vanilla extract. Mix well.


Pour the almond cream over the pre-baked tart base and add the rhubarb pieces. Bake for 25 to 30 minutes and serve warm or cold.

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