PASRIES & VARIATION: I know this is probably not a popular pie in North America. This recipe was given to me when I lived in the UK where rhubard is a favourite ingrdient for desserts.

RHUBARB AND ALMOND PIE

 

 

 

 

1 quantity of prepared short crust pastry, see recipe, for 1-crust pie

fillings:

    4 cups rhubarb, cut into ½-inch pieces                   

    ¼ cup butter, softened

    1 cup firmly-packed brown sugar                           

    1 large egg

    3 drops almond extract                                           

    1 tsp. grated orange rind

    2/3 cup ground almonds

 

 

 

Roll out pastry to roughly ¼-inch thick to fit a 10-inch pie plate. Refrigerate 30 minutes.

 

Preheat oven to 425 degrees F.

 

Arrange an even layer of the rhubarb in the pie shell. In a large bowl, cream butter and brown sugar together until fluffy. Beat in the egg, almond extract and orange rind. Stir in ground almonds to mix well. Spread filling evenly over the rhubarb.  

 

Bake 15 minutes, reduce temperature to 350 degrees F, and bake for 30 minutes more. Cool on rack. Serve warm