Rhubarb and almond pie (gluten free)

02.05.202105.05.2021 1 min read

The rhubarb pie is back with a “gluten free” version that keeps all its promises… great flavours guaranteed!

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
6 people	1h30 preparation & cooking time

Servings	Prep Time
6 people	1h30 preparation & cooking time

Rhubarb and almond pie (gluten free)

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
6 people	1h30 preparation & cooking time

Servings	Prep Time
6 people	1h30 preparation & cooking time

Ingredients

Shortcrust

70 g lupine flour
70 g coconut flour
100 g quinoa flour
125 g Butter cut into pieces
20 g coconut flower sugar
120 g lukewarm water
pinch of salt
4-5 tbsp almond purée to be added to/spread on the dough

Crumble

100 g sugar
100 g cold butter cut into pieces
100 g flour (30 g lupine flour, 30 g coconut flour and 40 g quinoa flour)
100 g cane sugar
2 pinches coarse salt
edible flowers (for decoration) - optional

Rhubarb compote

700-750 g rhubarb
2 tbsp coconut flower sugar
1 knife tip vanilla seeds
1 lemon zest

Servings: people

Units:

Instructions

Shortcrust

Mix all the ingredients together (either with your hands or a food processor, until the mixture forms a smooth ball that comes off the bottom of the container.
Cover with clingfilm and let it chill in the refrigerator (for at least 15 mins).
Lower the dough to 4 to 5mm and prick the bottom of the pie.
Preheat the oven to 200°C.

Crumble

Place all the ingredients in a bowl.
Mix it all together until it becomes crumbly.
Cover with clingfilm and let it chill in the refrigerator.

Rhubarb compote

Peel the rhubarb and cut it into thin squares.
Place the rhubarb in a saucepan with the sugar, vanilla and lemon zest.
Cook it on a medium heat for 15-20 mins.
Pour into a bowl and allow to cool.

Assembling the tart

Coat the bottom of the pie with the almond purée.
Place the rhubarb compote evenly over the almond paste.
Cover the compote with the crumble.
Bake for 15 to 20 mins at 180°C, until the dough is cooked and the crumble has a golden color.
Let it cool and unmould.
Decorate with edible flowers (such as pansies).

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.