Almond Pie with Rhubarb Compote - Mandelpaj med rabarberkompott

ALMOND PIE WITH RHUBARB COMPOTE

Mandelpaj med rabarberkompott

1 pie, 6 to 8 pieces

5.3 oz almond paste

4.4 oz butter or margarine

1 egg

1.4 cups flour

Filling:

8.8 oz low-fat Kesella

0.2 cup sugar

0.8 cup heavy cream

Rhubarb compote:

3 rhubarb stems

3 tablespoons sugar

½ teaspoon ground cinnamon

Preheat oven to 392F.

Grate the almond paste and work in the butter. Add the egg and last flour and work to a smooth batter. Flatten it out in a greased, floured springform pan. Leave in the fridge for about 30 minutes. Bake in the middle of the oven for about 30 minutes until it's baked through. Leave to cool.

Mix Kesella and sugar and beat the cream until stiff. Stir it into the Kesella and spread this mixture over the cold cake. Store cold until serving. 

Rinse and slice the rhubarbs thinly. Put in a saucepan together with sugar and cinnamon. Soften the rhubarbs in the saucepan over not too high heat. Allow to cool.

Distribute the rhubarbs over the pie.

Enjoy!

Bella