The night before (or at least 6 hours prior), prepare the rhubarb and strawberries. Mix them with the sugar and let it marinate covered in the refrigerator.
Preheat oven to 400F/200C.
In a mixing bowl, cream softened butter and sugar until light and fluffy.
Whisk in the eggs, almond flour, flour and lemon juice.
Then, using your spatula, incorporate the marinated rhubarb and strawberries (Without the liquid).
Place your Almond Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
Spoon your batter into the Flexipan®.
Bake for 25 minutes at 400F/200C. (Every oven heats differently, monitor your crustless pie from 23min).
Once your Strawberry Rhubarb Crustless Pie is out of the oven, let it completely cool down, then unmold directly onto a serving plate. Enjoy & Bon Appetit!
Video
Special Notes
Nutrition
Nutrition Facts
Strawberry Rhubarb Crustless Pie
Amount Per Serving
Calories 398Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 90mg30%
Sodium 140mg6%
Potassium 184mg5%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 36g40%
Protein 7g14%
Vitamin A 532IU11%
Vitamin C 18mg22%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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