rhubarb pie

rhubarb pie

rhubarb pie


Hi I just wanted to share this great pie, it’s my daughter Amalie who made this for us, and it is really tasty 🙂

What to use:

150 g of pastry

400 g of fresh thin rhubarb

3 egg yolks

½ cup icing sugar

Grains of a vanilla pod

75 g flour

150 g Pure Raw Marzipan

3 egg whites

How to do:

Press pastry into bottom of a pie dish (dia. 21-24 cm) and place approx. 200 g fresh rhubarb thin on top at appropriate intervals.

Egg yolks, icing sugar and vanilla seeds whipped together. Credited marzipan and whipped into the egg mixture. Then add flour.

Egg whites whipped up and turned ægge-/marcipan-massen, and it all poured on top of pie. Eventually added 200 g thin fresh rhubarb as capping layer.

Pie baked at 180 ° C for approx. 40 minutes. Cool and serve, perhaps. with a dusting of icing sugar.

I hope you like it as much as we did!

-keep in touch! Camilla

This entry was posted by camillagullits.

4 thoughts on “rhubarb pie

  1. Hi, I really like this cake recipe but am a little confused about how to get the marzipan mixture and the whipped egg whites together. The marzipan mixture is very thick and dense and doesn’t allow one to “fold” the stiffened egg whites into it very easily or even at all. How did you do it? I had to add some liquid to it to even get the mixture to blend together at all. I added heavy cream! It came out very good but I was just wondering for the next time how I should manage this part. Thanks! Love the recipe!
    Laura V.

    • Dear Laura Thanks for your nice comment and your question. To mix marzipan and the whipped egg whites together I do it the simple way by tear the marzipan on a grater, and mix it into the dough.
      -keep in touch! Camilla

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