Rabarberpaj, Swedish rhubarb pie, which I made into tartlets, with almond paste
Almond paste, rhubarb – they meet at last.
“So schön wie im Bildbuch!”
You are the rhubarb queen!
We are pleased to hear so.
– HRH Queen Rhubard
Yummy, I am sure 🙂
My youngest Augie and I think this is the best one so far, more research may be necessary…we’ll get back to you.
what a great combo! you must have a great supplier of rhubarb–
My mother grows it in abundance, but I am giving the plants a run for their money this year!
Oh good God!
Again, a recipe would be appreciated :-}
Oh yes, you must have this:
For the crust (and topping -very cool)
5oz. almond paste
5.3 oz. cold butter (that’s 150 grams if that is easier for you to measure)
3 oz. brown sugar
4 oz. flour
Use 1/2 dough for crust and then the other half to crumble on top.
4-6 stalks of rhubarb cut up into 1/2 inch pieces (I made them small because I was making tartlets, but for a big ol’ pie the pieces could be closer to 1 inch).
1 1/2 oz. sugar
1 T corn starch
Pre-bake bottom crust for 8 min. then fill and top with crumble and bake at another 25-30 min (unless you are making tartlets, then watch after 15 min.)
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