Rhubarb Galette

Name: Rhubarb Galette
Cook time: 60 min
Total time: 1 h
Yield: 1 cake
Ingredients: 700 g rhubarb; 1 tbsp cornflour; 3 tbsp almond powder; 2 tbsp raw cane sugar; Crust dough:; 220 g flower; 100 g hazelnuts; 100 g coconut blossom sugar; 2 tbsp leaves of lemon thyme; Sniff salt; 110 g butter; 1 egg; 3 tbsp ground almond powder

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60min

•

Easy

An easy fruit cake for dummies. Do you want to get started with this rhubarb pie? Then discover the full recipe here!

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Ingredients

What do you need?

Quantity: 1 cake

700 g rhubarb
1 tbsp cornflour
3 tbsp almond powder
2 tbsp raw cane sugar

Crust dough:
220 g flower
100 g hazelnuts
100 g coconut blossom sugar
2 tbsp leaves of lemon thyme
Sniff salt
110 g butter
1 egg
3 tbsp ground almond powder

700 g rhubarb
1 tbsp cornflour
3 tbsp almond powder
2 tbsp raw cane sugar

Crust dough:
220 g flower
100 g hazelnuts
100 g coconut blossom sugar
2 tbsp leaves of lemon thyme
Sniff salt
110 g butter
1 egg
3 tbsp ground almond powder

Preparation method

How do you make this?

Mix all the ingredients for the crust dough well with the kitchen robot until you have a homogeneous, reasonably sticky mass.

You turn it into a flat ball and let it set it in the fridge for 2 hours.

Preheat your oven to 185 °

Sprinkle flour on the 2 sides of your dough and roll it out between 2 baking papers to a more or less round thin dough of 2-3 mm, carefully remove top baking paper and sprinkle 3 tbsp almond powder evenly over the dough.

Cut the rhubarb into 4 pieces, cut long sticks.

Put the rhubarb, cornflour and rough cane sugar in a large bowl and mix everything well until you no longer see the cornflour.

Place your rhubarb as evenly as possible on the dough and fold the dough around the fruit.

Sprinkle some cane sugar over the crust and put the cake for 45 minutes in the oven at 185 ° C.

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