Yes I know still a pie…no, I’m not a mono-maniac pies but what do you want, I think it is a good way to enjoy the fruits of the season. and this time it is the turn of the raspberries and the rhubarb to move to the pan in the oven. Raspberry and rhubarb, it really is a mix that I love (even if strawberry-rhubarb is most well-known), then in pie… in short, this pie is just the blend of two fruits that I love and that is found in abundance in the garden of the mountain of my parents, who I must say are the summer one of my suppliers darlings of fruits and vegetables !

It is, therefore, for a tart raspberry, simple, good, and every beast, which I’m sure will be perfect for this little snack that you planned to do this weekend… what, no snack ?! It is necessary to correct it then !

Tart raspberry and rhubarb {without milk}

For a tart Save Print Ingredients

  • 250 g of raspberries
  • 6-7 stalks of rhubarb
  • 120 g of almond powder
  • 100 g of cane sugar
  • FOR THE DOUGH
  • 250 g of rye flour
  • An egg
  • 125 g margarine vegetable
  • 60 g of cane sugar
  • 1 pinch of salt

 

Preparation

  • Prepare the dough, to do this pour the flour, sugar and salt in a bowl then add the margarine in pieces. Sand dough with fingertips, then add the egg. Stir until the batter is smooth. Form a ball and refrigerate 1 hour.
  • Roll out the dough on 4 mm and then go for it in a pie pan.
  • Preheat the oven to 180°.
  • Mix half of the sugar and the almond powder, then spread the mixture over the dough.
  • Add the raspberries and then the sticks of rhubarb previously peeled.
  • Add the rest of the sugar over the top.
  • Bake for 25-30 minutes.
  • Garnish with a few raspberries fresh and icing sugar.

 

Written by Doc

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