Ingredients
- 1 Pastry Sheet
- 4-5 Rhubarb Stalks
- 2 Eggs
- 15cl Fresh Cream
- 50g Sugar
- 50g Almond Meal
Instructions
- Wash the rhubarb stalks and cut in diagonals to have losanges. Set aside.
- Beat together the eggs, sugar and cream.
- Roll out the pastry sheet on your dish, cover with almond meal and pour the egg mixture on top.
- Place the rhubarb pieces on top delicately, trying to create geometrical flowers. You might want to try on a dry surface first until you get it.
- Cook 30 min at 180 C, check if done, and if not keep cooking until firm and slightly golden. I think mine cooked 40 minutes. Transfer to the oven and cook another 3-4 minutes until cooked to your liking.
0 Comments