Strawberry Rhubarb Crustless Pie
Strawberries and Rhubarb are Summer Fruits favorite! With this recipe you will not worry about the crust! Enjoy the delicious filling!
Ingredients
- 2 cups (245 g) rhubarb (Peeled and Chopped)
- 1 cup (145 g) strawberries (Chopped)
- 1/2 cup (100 g) sugar
- 7 Tbsp (100 g) butter (Softened, At Room Temperature)
- 1/2 cup (100 g) sugar
- 2 eggs
- 1 cup (110 g) almond flour
- 2 Tbsp (15 g) flour (Sifted)
- 1 Tbsp (15 g) Lemon Juice
Instructions
- 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.
- 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!
YouTube Video
Photos
Nutrition
Calories: 398kcal | Carbohydrates: 43g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 140mg | Potassium: 184mg | Fiber: 3g | Sugar: 36g | Vitamin A: 532IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com