Ingredients
Scale
- 2 tablespoons (28g) unsalted butter, softened
- ¼ cup (60g) organic cane sugar (or granulated sugar)
- 1 large egg (white and yolk separated)
- 1 teaspoon vanilla paste or extract
- ½ teaspoon almond extract
- ½ cup (55g) almond flour
- Pinch of salt
- ¾ pound rhubarb (3 long stalks), trimmed and cut crosswise into 3-inch pieces
- ¼ cup (60g) organic cane sugar (or granulated sugar)
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- Pinch of salt
- Gluten-free or regular flour (for dusting)
- ½ batch gluten-free Pie Crust (recipe link in header)
- 1 tablespoon butter (cut into small pieces)
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 425˚F (220˚C).
- Mix softened butter and sugar in a bowl until smooth, then add egg yolk, vanilla paste, almond extract, almond flour, and salt.
- In another bowl, toss rhubarb with remaining sugar, cinnamon, cardamom, and salt.
- Roll out the pie dough on floured parchment paper to about 12 inches in diameter.
- Spread almond filling in the center and top with rhubarb. Fold edges and refrigerate.
- Dot the filling with butter, brush edges with egg white, and bake for 30-35 minutes until golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose fresh rhubarb for the best flavor and texture.
Chill dough briefly if it gets too warm while assembling.
Egg wash enhances color and gives a lovely sheen.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg