July is here and the forecast is still sunny and hot on a daily basis. We haven’t had rain in a really long time and the sun is really loving us this summer. We have been boating quite a lot the past few weeks, jumping into the water and eating snacks until the sun umbrella. I wanted to share this quick and easy rhubarb pie recipe that I tested a few weeks ago. I loved how moist the pie ended up being and the flavor of the almond flour in the background. We served the pie with lemon flavored quark which gave a wonderfully tangy taste to the pie. The celebratory pie was in honor of finding out the gender of our baby, so we shared a lovely little moment together on the balcony. I enjoyed the pie with lemon lavender tea and hubby with some ice coffee. I garnished the pie with little rose buds for visual effect but you can garnish it with seasonal berries or however you please. We are leaving to the summer house tomorrow, which will be a great escape from the city.
Honey Rhubarb Pie
- 170g butter (room temperature)
- 1kg rhubarb chopped, peeled and diced
- 200g sugar
- 3 eggs
- 3 teespoons baking powder
- 120g almond flour
- 1 tablespoon vanilla sugar
- 240g milk
- 80g honey
Whisk the butter and sugar into a pale froth with a hand-held mixer. One by one, add in the eggs.
Mix all the dry ingredients together. Add in the milk and mix together with the egg sugar batter.
Pour the batter into a parchment paper lined cake tin or a baking tray if you wish for a slim pie. In a bowl, mix the honey and rhubarb dices together and pour evenly into the cake tin with the batter.
Bake in 160 degrees Celsius for 40 minutes. Before serving, allow to cool and serve with vanilla sauce or lemon quark, as we did.