Did you get a chance to try my Banana cake recipe? Well, this is another similar super soft cake recipe that is made of diced rhubarb. I’m sure you will love this too. Rhubarb is a vegetable that is commonly used in pies and other desserts. It grows in many parts of the world and is a popular ingredient in many dessert recipes.
Course Dessert
Cuisine Norwegian
Keyword Norwegian Food
Prep Time 1 hourhour5 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 472kcal
Ingredients
Sweet pastry:
1 ½cupsof softened butter
1cupof icing sugar
1large egg
2cupsof all-purpose flour
1cupof ground almonds
Almond Cream:
1 ½cupsof softened butter
1cupof icing sugar
1+ 1/2 egg
2tbspof cornstarch
1 ½cupsof almond powder
Rhubarb Compote:
6stalks of rhubarb
1 ½cupsof sugar
Roasted Apricots:
1 ½cupsof brown sugar
1cupof butter
Instructions
For the dough, mix the butter and icing sugar in a food processor, then the egg. Add the flour and almond powder. Knead to obtain a homogeneous mixture, then form dough and refrigerate for 2 hours.
Prepare the almond cream. Mix the butter, icing sugar, and egg. Add the cornstarch, then the almond powder, mix to combine everything, and set aside in the fridge.
Prepare the compote: wash and cut the rhubarb into sections and brown them for 30 minutes in a saucepan with the sugar over medium heat, covered. Remove the lid and let cool to obtain dry compote.
Split the apricots in half, remove the pits and place them in a baking dish. Sprinkle with the brown sugar and evenly add the butter in knobs. Bake for 20 minutes at 310°F.
Line a baking sheet with parchment paper, place a pastry circle and roll the dough into it. Bake blind for 10 minutes at 345°F.
Remove the dough from the oven, and spread the almond cream. Bake again for 15 minutes at 320°F.
Take out the pie, add the rhubarb compote, and then nicely arrange the still-warm roasted apricots.
Serve and enjoy your dessert!
Notes
NUTRITIONAL FACTS:Calories 472g | Fats7.1 g | Cholesterol 59mg | Total Carbohydrate g | Protein 4.7g