Rhubarb pie with almond extract
6 servings
35 minutes
Rhubarb pie with almond extract is a true masterpiece of European cuisine, embodying vibrant flavors and refined simplicity. Its history traces back to traditional desserts where rhubarb, known for its tartness, harmonizes beautifully with the sweetness of the dough and the delicate aroma of almonds. This pie features a delightful contrast – the tender, slightly moist rhubarb filling is complemented by crunchy pieces of dough, while the almond extract adds an elegant aftertaste. It is perfect for cozy family tea times or as an exquisite treat for festive tables. Serve it warm, perhaps with a scoop of vanilla ice cream, and enjoy the magic of textures and aromas!
1
In a bowl, mix rhubarb, sugar, 1/4 teaspoon of salt, lemon juice, and almond extract.
- Rhubarb stems: 800 g
- Sugar: 2 tablespoons
- Salt: 0.3 teaspoon
- Lemon juice: 4 tablespoons
- Almond extract: 0.5 teaspoon
2
In another bowl, mix flour, sugar, salt, and baking soda. Add margarine and oil, and knead the dough using a dough cutter. Beat the egg with milk and pour it into the dough. Mix with a fork.
- Wheat flour: 2 glasss
- Sugar: 2 tablespoons
- Salt: 0.3 teaspoon
- Soda: 1 tablespoon
- Margarine: 0.3 glass
- Vegetable oil: 0.3 glass
- Chicken egg: 1 piece
- Milk: 0.3 glass
3
Place rhubarb in a greased baking dish, crumble dough on top, and sprinkle with sugar. Bake for 30-35 minutes until golden brown.
- Rhubarb stems: 800 g
- Wheat flour: 2 glasss
- Sugar: 2 tablespoons
- Vegetable oil: 0.3 glass