Skip to Content
Almond Rhubarb and Ricotta Pie
  • Prep
    30 min
  • Total
    1 hr 30 min
  • Servings
    8

Almond, Rhubarb and Ricotta Pie

Ingredients

  • One serving (280 g - 300 g) of sweet pie dough
  • 6 - 7 rhubarb sticks
  • 100 g (1/2 cup) sugar
  • 150 g (1 cup) almond paste
  • 250 g Saputo Ricotta Di Campagna
  • 2 eggs
  • 100 g (1/2 cup) sliced almonds
  • 30 ml (2 tbsp) softened butter

Directions

  1. Preheat the oven to 180 °C (350 °F).
  2. Peel the rhubarb and chop into small pieces.
  3. Add to a bowl with the sugar and set aside for 30 minutes.
  4. Roll out the dough until 3 mm thick and place in a pie dish.
  5. Combine the Saputo Ricotta di Campagna, eggs, almond paste and rhubarb mixture.
  6. Pour into the pie dish.
  7. Spread out the sliced almonds, with knobs of butter. 
  8. Cook on the lower oven rack for 30 minutes.
  9. Let cool for 30 minutes before serving.