Author Notes
A pretty recipe, perfect for the sunday afternoon with a little bit of green tea. —Mary Devinat
Ingredients
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750 grams
fesh rhubarb
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70 grams
powdered hazelnuts
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70 grams
mixed brown rice flour and chestnut
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120 grams
butter
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100 grams
brown sugar
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3 tablespoons
white sugar
Directions
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First, lightly cooked rhubarb (after having peeled and cleaned) in a pot with white sugar. Take the opportunity to get out the butter is softened so that when you need it.
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Prepare the biscuit, mix the flour, powdered hazelnuts and brown sugar. Add the butter in cube. By hand, knead the preparation for it to be homogeneous.
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Pour the rhubarb in bottom of dish. Then, crumble the biscuit dough on top. It will be quite sticky but take your time to distribute it.
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Bake at 200°C for 30 minutes.
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