Rhubarb Frangipane Pie

Name: Rhubarb Frangipane Pie
Ingredients: Frangipane Filling; 2/3 cup (75 g) slivered almonds, toasted; 1/3 cup (65 g) sugar; 6 tablespoons (3/4 stick/85 g) unsalted butter, at room temperature; 1 large egg; 1 tablespoon unbleached all-purpose flour; 1/4 teaspoon vanilla extract; Rhubarb Filling; 3/4 cup (150 g) sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1 1/2 pounds (680 g) fresh rhubarb, chopped into 1-inch (2.5-cm) pieces (about 3 cups; remove any tough strings); Zest of 1 orange; Egg wash or milk, for glaze; Raw sugar, for garnish

Rhubarb Frangipane Pie was pinched from <a href="http://www.epicurious.com/recipes/food/views/Rhubarb-Frangipane-Pie-51228840" target="_blank">www.epicurious.com.</a>

"For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it's all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient...."

INGREDIENTS

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Frangipane Filling

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2/3 cup (75 g) slivered almonds, toasted

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1/3 cup (65 g) sugar

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6 tablespoons (3/4 stick/85 g) unsalted butter, at room temperature

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1 large egg

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1 tablespoon unbleached all-purpose flour

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1/4 teaspoon vanilla extract

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Rhubarb Filling

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3/4 cup (150 g) sugar

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3 tablespoons cornstarch

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1/4 teaspoon salt

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1 1/2 pounds (680 g) fresh rhubarb, chopped into 1-inch (2.5-cm) pieces (about 3 cups; remove any tough strings)

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Zest of 1 orange

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Egg wash or milk, for glaze

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Raw sugar, for garnish

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