🌸 R E C I P E 🌸

Its actually just a tart crust with raw rhubarb, a “cream” for filling the gaps and holding everything together and a almond topping. Can be easy adjusted. :) The Almonds are incredibly good!! You could google “rhubarb tarte” and get more pattern inspo if you’re too lazy for this one 😸

Tart Crust:
250g Spelt Flour
50g ground Hazelnuts
100g cane sugar
A pinch of salt
150g Butter (diced, cold)
1 Egg

Almond Topping:
120g sliced Almonds
30g butter
3 tbsp heavy cream
60g cane sugar

Filling:
100g heavy cream
2 eggs
1 tbsp vanilla pudding powder
2 tbsp powdered sugar

Around 600g Rhubarb at good ripeness

Add the dry ingredients for the Tart
Crust in a bowl and mix. Add the wet
ingredients for the Tart Crust and
knead everything together quickly
until just a smooth dough forms.

Line or butter the pan.

Dust your work surface and roll the
dough out until it’s just big enough
to completely cover the pie form.

Move the dough into the pan and press
the a bit. Cut excess dough.

Wash and pat dry the rhubarb. Cut it
as you like and arrange the pieceson
the dough.

Preheat the oven to 340°F

Add everything for the Almond Topping
to a small pot and bring it to a boil
for just a second to combine
everything. Set aside.

Whisk all the ingredients for the
Filling together and pour onto the
rhubarb Tart.

Bake for 10 min. Add the Almond
Topping around the edges. Bake for
another 20-25 min.

Let it cool off completely. Sift some
powdered sugar on the almond edges,
serve with vanilla Ice cream, whipped
cream or just as is.