Danish rhubarb pie with marzipan

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If you haven’t wanted to go to Copenhagen yet, you will after seeing the cookbook ‘A culinary visit to Copenhagen’. Christine Rudolph & Susie Theodorou have collected the tastiest recipes from the Danish kitchen in this book, supplemented with beautiful images from the Danish capital. A book to not only cook from, but also to dream away with.


For 10 people:

  • 500 grams rhubarb, cut into 5 cm pieces and then into 0.25 cm strips
  • 1 teaspoon cinnamon
  • 1 tablespoon cane sugar
  • 150 grams butter, soft
  • 150 grams brown sugar
  • 150 grams marzipan, cut into pieces
  • 4 eggs (about 150 grams)
  • 5 tablespoons wheat flour
  • 1 lemon, zest grated

We can already share a delicious recipe from the book with you, for rhubarb pie with marzipan. Christine and Susie: “This dish, based on a recipe from Mikkel Karstad’s wonderful cookbook Gone Fishing (published in 2016), was actually made with apples, but you can also use seasonal fruit of your choice. Here we chose rhubarb.”

Rhubarb pie with marzipan

Rhubarb pie with marzipan

Preheat the oven to 170°C (gas mark 3). Toss the rhubarb with the cinnamon and cane sugar in a bowl and let it rest for at least 20 minutes.

Meanwhile, mix the butter, caster sugar and marzipan in a food processor until smooth. Gradually add the eggs, then the flour and lemon zest.

Spoon the batter into a greased 20 cm diameter cake pan lined with baking paper and divide the rhubarb over it.

Bake for 40-50 minutes, until firm and rhubarb has brown edges. Cover the pie with aluminum foil if the rhubarb gets too dark during baking. Let it cool for 1 hour.

Serve warm or at room temperature with crème frache

Source: Culy by culy.nl
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