The best recipe for rhubarb pie with marzipan

This rhubarb pie with marzipan is simply so delicious. It looks impressively beautiful - especially when you use the first, beautiful red rhubarb of the season. And the pie just tastes so delicious, and it's also much easier to make than you might think. If you really want to show off, you can serve the pie with a scoop of matcha ice cream. It's an absolutely fantastic and summery flavor combination! 

TIP: Also try a lovely classic strawberry pie, homemade cream puffs or Cookies with edible flowers.

Rhubarb pie

Rhubarb tastes great in a rhubarb pie with marzipan. In this recipe, the beautiful pink stalks are arranged over a delicious lemon curd with marzipan, filled in a crispy shortcrust pastry base. Rhubarb is a true harbinger of spring, because when the beautiful colorful stalks shoot up from the cold soil, you know that spring has arrived. Rhubarb can also be enjoyed in many other dishes than just this pie, try these recipes for example: rhubarb compote, rhubarb crumble, blondies with rhubarb or raw pickled rhubarb.

TIP: Also try rhubarb in savory cuisine, for example in a summer salad with mozzarella or one wonderful lentil salad served with white wine steamed cod.

How do you make rhubarb pie?

Rhubarb pie consists of a pie crust, filling and of course rhubarb. The filling should have a nice sweetness, as rhubarb is very tart on its own. That's why a lemon filling with marzipan is made. It's sweet and creamy, the perfect counterpoint to the rhubarb, and the marzipan and rhubarb just taste so delicious together. The rhubarb pie is made with marzipan in a classic shortcrust pastry crust. It becomes crispy, slightly golden and sweet, and tastes lovely with butter. The shortcrust pastry crust is filled with a lemon with marzipan, and then the rhubarb is placed on the surface before the pie goes into the oven. When the rhubarb is baked, it becomes soft and juicy. It will still be slightly tart, but together with the sweet lemon and the buttery taste of the shortcrust pastry crust, you get the perfect balance, and one of the best pies.

TIP: The rhubarb stalks are placed on the surface in a long row. However, the rhubarb can also be cut into slices and spread over the pie. Here you can arrange them in a different pattern, or you can just spread them randomly for a more rustic look. 

Tips for the best rhubarb pie

• It is best to use thin, "young" rhubarb that has not grown too big. This way it has the best flavor and finest color. Strawberry rhubarb is especially recommended here. 
• Rinse and dry your rhubarb thoroughly before using it in the pie. Don't add any unnecessary liquid, or the pie will be too wet.
• Feel free to add a little freshly grated lemon zest to the pie filling. It tastes wonderfully fresh and goes well with rhubarb.
• The almond flakes on the edge can easily be omitted, but it looks so beautiful.
• Feel free to add some chopped almonds to the remonce if you want to give the pie a little crunch.
• If chocolate tastes wonderful with the tart rhubarb, try sprinkling chopped white chocolate over the pie before it goes in the oven. The white chocolate will caramelize slightly, which tastes absolutely wonderful.

How to make the perfect shortcrust pastry

• If you find shortcrust pastry very difficult to work with and don't have much experience with it, you can use beaten egg to hold the dough together instead of water. This makes the dough a little more elastic and easier to roll out.However, water is best recommended as it produces a crispier and more porous shortcrust pastry.
• Be careful not to overwork the dough. The butter should be distributed quickly, and the dough should just barely come together. If you knead the dough too much, you won't get the crispy and porous consistency that shortcrust pastry is loved for.
• Use a food processor to distribute the butter into the dough. Add the dry ingredients and butter to the machine and process until you have a consistency where the butter is no larger than a pea in pieces. Then add water a tablespoon at a time and process until the dough has a consistency that can be gathered into a disk.
• In this recipe, you do not pre-bake the shortcrust pastry base, as it will be crispy enough without this recipe. However, if you would like a crispier and more golden pie base, you can pre-bake the base for 10 minutes. You can also blind bake the pie by placing a piece of baking paper over the dough and filling the pan with dried beans. This way, the dough cannot contract and slide down, which it tends to do when baked without filling.

TIP: Also try this amazing summer ice cream cake or a warming apple pie for autumn