Rhubarb galette

Name: Rhubarb galette
Cook time: 60 min
Total time: 1 h
Yield: 1 pie
Ingredients: 700 g rhubarb; 1 tbsp cornstarch; 3 tbsp almond flour; 2 tbsp raw cane sugar; Crust:; 220 g flour; 100 g hazelnuts; 100 g coconut blossom sugar; 2 tbsp lemon thyme leaves; Pinch of salt; 110 g butter; 1 egg; 3 tbsp ground almond flour

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60min

•

Easy

An easy fruit pie for dummies. Want to try making this rhubarb pie yourself? Then discover the full recipe here!

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Ingredients

What do you need?

Quantity: 1 pie

700 g rhubarb
1 tbsp cornstarch
3 tbsp almond flour
2 tbsp raw cane sugar

Crust:
220 g flour
100 g hazelnuts
100 g coconut blossom sugar
2 tbsp lemon thyme leaves
Pinch of salt
110 g butter
1 egg
3 tbsp ground almond flour

700 g rhubarb
1 tbsp cornstarch
3 tbsp almond flour
2 tbsp raw cane sugar

Crust:
220 g flour
100 g hazelnuts
100 g coconut blossom sugar
2 tbsp lemon thyme leaves
Pinch of salt
110 g butter
1 egg
3 tbsp ground almond flour

Preparation method

How do you make this?

Mix all the ingredients for the crust well with the food processor until you have a homogeneous, fairly sticky mass.

Shape it into a flat ball and let it chill in the refrigerator for 2 hours.

Preheat your oven to 185°C.

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

Cut the rhubarb into 4 pieces, then cut them into long sticks.

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

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

Sprinkle some more cane sugar over the crust and bake the pie for 45 minutes at 185°C.

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