Rocky Road Ice Cream Pops


 
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen
Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen

Hi! Just popping in quickly to share the recipe for these Rocky Road Ice Cream Pops! The last few weeks have been crazy busy - i've been furiously testing for a fun project coming up (extra fun with no oven), and preparing to create a giant grazing table for a fundraiser we are holding this weekend to help raise money for Kitten Season! 

However, as ridiculous as things are, I will always always be one who suffers from FOMO, and so I sure as shit am not missing out on Popsicle Week, which is organised by the amazing Billy of Wit and Vinegar! You can check out everyone elses's popsicles here! Last year I made Lemon Meringue Pie Pops, which were ridiculously amazing. This year, we went with a rocky road ice cream pop, which give our old friends lemon meringue pops a serious run for their money.

I was originally going to make choc bars for this - a take on a NZ ice block I grew up on, but I've been playing around with a few rocky road recipes recently, which got me wondering what it would be like as an ice cream! And I can confirm - potentially better than the real thing. I started off with a dark chocolate custard, which, when churned in the ice cream maker, made an OUT OF THIS WORLD chocolate ice cream. You could stop there and just hit it with a spoon and be very, very happy. I then added in some chopped up turkish delight, and some chopped marshmallows, and popped the mixture into some fancy schmancy new silicone popsicle moulds I got recently. 

Once they were set, I popped them out of the moulds, let them re-freeze for a hot minute, and then dunked them in milk chocolate, which I melted down with a little coconut oil, and then left to cool slightly so that I had less of a melty mess on my hands. I made a last minute decision to add to the 'rocky road' look of the pops and added some of my fave things ever - crispy pearls. (just a note that the quantity in that link will set you up with these for at least a year). This gave the outside a kinda rugged look, which I loved, because it adds to the 'rocky road' situation we already have going on! 

A few wee tips:

  • Just putting it out there - I spell Mould differently. Same with Colour, Yoghurt, Flavour, etc etc. Someone thought they needed to email me to let me know. Already aware. Lol.
  • The Ice Cream base by itself is BOMB. I'm going to definitely be making it again this summer and just make it into ice cream. Or put it in these fancy popsicle moulds seeing as I now have 12.
  • These are the moulds I got! I got 3 boxes, thinking that there were 2 in each - there's 4! I promised Rich I would return them then accidentally made a batch of ice cream pops that needed 10 of them. My bad. 
  • I used some homemade marshmallows I had from recipe testing. You can either make your own, (It's fun - you could do about half that recipe, or make the whole lot and have marshmallows all summer) or buy them! Just chop them roughly. 
  • I ordered some of my fave turkish delight from an english store here in the states - the brand is Fry's! We get it at home too, and it's super yum because its only slightly rose flavoured, so doesn't taste too much like hand cream. You could use your fave brand, or if you don't like it, feel free to throw some more marshies or other lollies / candy in there!
  • The best part about Rocky Road is that you can add whatever you like - feel free to add chopped nuts, freeze dried berries, etc etc. 
  • If you can't get your hands on the crispy pearls, then you can either leave them off, or you can add in something else to the chocolate! Chopped Malteasers or something would be yummmm
  • Do the dipping of the pops in two batches - melt all the chocolate at once, stir in the pearls, then transfer about half of it to a tall glass or jar, and do the dipping. Top up as needed.
 

 

Rocky Road Ice Cream Pops

- Makes about 10, depending on mould size -

Ice Cream Base Adapted from Alton Brown

Chocolate Ice Cream Base
65g dutch cocoa (this makes a VERY intense chocolate ice cream so reduce by 20g if you like)
270g whole milk
450g heavy cream
6 egg yolks
210g sugar
1 tsp vanilla
1/4 tsp salt
75g marshmallows, chopped
200g turkish delight, chopped

Chocolate Dip with Crispy Pearls
650g good quality milk chocolate
4 tsp refined coconut oil
175g crispy chocolate pearls (optional)

 

- PROCESS -

CHOCOLATE ROCKY ROAD ICE CREAM

In a medium saucepan, whisk together the cocoa, milk and cream. Place over medium high heat, and bring to just shy of a simmer. Meanwhile, whisk together the egg yolks, sugar, vanilla and salt until the mixture lightens in colour.

Remove the milk mixture from the heat, and whisking constantly, pour about half of it into the egg yolk mixture to temper the yolks. Mix well to combine, then pour back into the saucepan, and place over medium low heat. Heat, stirring constantly, until the mixture coats the back of a spoon and reads 175˚f / 80˚c on a thermometer. Strain into a container, leave to sit at room temperature for an hour, then cover and place in the fridge for at least four hours, until it has cooled to at least 40˚f / 5˚c.

Transfer the cooled chocolate custard to your ice cream maker and churn according to the manufacturer's instructions. Add the chopped turkish delight and marshmallow and mix until combined - finish off by hand if needed. 

Divide the ice cream mixture evenly amongst your ice cream moulds (if you have a little leftover just pop into a container, cover the surface with wax paper and freeze). Add sticks and freeze until solid, ideally overnight.

CHOCOLATE DIP

Unmould the ice cream pops, and place on a baking sheet lined with parchment paper. Place back into the freezer to freeze solid - approx 30 minutes. 

Make a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl. 

Place the chocolate and coconut oil in the bowl, and, stirring often, heat until melted and smooth. Remove from the double boiler setup, and leave the chocolate to cool, stirring often, until it has reached approximately 95˚f / 35˚c. Add the crispy pearls, stir to combine, and transfer about half of the mixture to a jar or glass that is just larger than the ice cream pop - fill almost to the top. 

Dip the frozen ice cream pops in the chocolate mixture one at a time, ensuring they are evenly covered, and holding them briefly to allow excess to drip off. Once dipped, place back on the lined baking sheet in the freezer. Top up your chocolate mixture as needed. 

Allow to freeze for an additional hour or so before eating. Store leftovers in an airtight container in the freezer. 

Rocky Road Ice Cream Pops by Cloudy Kitchen. Rich Chocolate ice cream is studded with marshmallow and turkish delight pieces, frozen into a pop, then dipped in creamy milk chocolate with crispy pearls. #Rockyroad #icecreampop #popsicle #cloudykitchen

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting


 
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen
Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen

I spent a while to think about something fun or witty to say here, but all I can think of is how hot it is here, how I have a ridiculous amount of things to do (don't we all - I hate people who complain about how busy they are but just let me for one quick sec), and how i'm happy and also sad that bunny, our perfect wee foster cat has potentially found her forever home! I am so happy for her - the people adopting her couldn't be more perfect, but i'm also not so secretly gutted to be saying goodbye to her. She came to us as a scared little nugget who wouldn't leave her bed in her socialisation crate for two weeks, and over the last three months, with a load of hard work, has transformed into the most perfect little weirdo! I don't think saying goodbye will ever get easier, but i'm going to stop talking about it now because it's making the computer screen a bit blurry. 

Something that is fun and maybe witty though - these rhubarb sticky buns! Cinnamon buns / morning buns / sticky buns / scrolls / whatever you like to call them, are my favourite type of bread to make. I love how versatile the dough is (I use my fave brioche dough, which can be used for doughnuts, babka, burger buns etc), how you can fill them with anything you like, and also how it's totally acceptable to load them up with icing.  

I figured I might as well make the most of rhubarb season still being in full swing, so I made a batch of brioche dough, spiked with a little vanilla bean paste (more on that later), then filled it with a super simple rhubarb vanilla bean compote. Once they had rested for their second proof and been baked off, I finished them with a vanilla bean mascarpone frosting, which I deliberately left on the slightly less sweet side to really let the rhubarb shine through.  These are probably some of the best buns i've made - they rival the chelsea buns which are possibly my forever faves. The rhubarb is tart, the brioche fluffy, and mascarpone should be put on / in everything forever and ever. 

These buns had a triple dose of vanilla bean paste in them - in the dough, the filling and the frosting. I used my very fave vanilla from an amazing New Zealand company called Heilala Vanilla. Not only are they a NZ company run by the most incredible people breaking into the international market, but they have a very special story, one which makes me very proud to use their product, and super excited to share with you guys! 

Tonga, which is a country in the South Pacific made up of a chain of small islands, was hit insanely hard by a cyclone in 2002, greatly damaging their economy and infrastructure. The Ross Family planted a small vanilla plantation as an aid project - a way to inject some money and employment back into the community. Since their first harvest, with the growth of the use of vanilla in commercial and home kitchens, they have gone on to partner with growers all over Tonga, injecting money back into the Tongan economy, specifically in relation to providing women with jobs, and providing kitchens all over the world with responsibly sourced, organically grown Vanilla. You can read more about their story here.

Their story is special, but the Vanilla is also INSANE. I use it in almost everything I make (it gets used a bit like salt - goes in everything), and I can't recommend it enough. If you would like to try it, you can purchase on Amazon, or we are giving away four sets of a year's supply of vanilla (12 jars) - two here on the blog, and two over on Instagram!

All you have to do is make sure you are subscribed to my mailing list (the wee box on the side!), and then leave a comment letting me know what your favourite thing to make with vanilla is! Competition is open until 8pm on the 29th July, 2018, and is open to US residents only. Oh, and make these buns. Because they are bomb. 

A few wee tips:

  • Prepare the rhubarb compote ahead of time, or before you start to make the dough, so that it has time to cool before you spread. 
  • Want to make these for breakfast? The first proof can be done overnight in the fridge! 
  • I deliberately left the frosting a little on the not so sweet side - feel free to adjust if you think it needs a little more icing sugar. 
  • The brioche dough may feel hard to roll out at first. If you find it is springing back on you, give it 5 minutes to relax before rolling. The rolling and cutting process will feel sloppy and look messy, but once the buns are in their baking tray you can nudge them back into shape a little. They also look much better once they have risen / baked - promise! 
  • These don't have to be made with rhubarb - any type of quick jam in the filling will work! You may just need to bear in mind that the sugar in the frosting may need adjusting.
  • The weight for the rhubarb is the weight of the chopped rhubarb - so you need 750g prepared.
 

 

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting

- Makes about 12 -

Rhubarb Quick Jam
750g Rhubarb (chopped weight), trimmed and chopped into approx 2" pieces
375g granulated sugar
Pinch Salt
1 tsp Vanilla Bean Paste
 

Brioche Dough
1 envelope (2 1/4 tsp) active dry yeast
1 cup (240ml) whole milk, lukewarm
4 Tbsp sugar
3 3/4 cups (565g) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
90g (6 tbsp) unsalted butter, at room temperature

Vanilla Bean Mascarpone Frosting
225g Mascarpone
225g cream cheese, at room temperature
1 tsp vanilla bean paste
100g Powdered sugar, sifted

 

- PROCESS -

RHUBARB QUICK JAM

Combine the rhubarb, sugar, and salt in a medium saucepan. Heat over medium heat, stirring frequently, until the mixture comes to the boil. Reduce the heat slightly, and cook for a further 10-15 minutes, stirring often, until thick and jammy. Remove from the heat and allow to cool before stirring in the vanilla bean paste. Set aside to cool completely. Store in a jar in the fridge until ready to use.

BRIOCHE DOUGH

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 1/2 hours. 

ASSEMBLY AND BAKING

Lightly grease a 9" x 13" baking dish or pan. Turn the brioche dough out onto a lightly floured surface, and pat into a rectangle. Roll out to a 24" x 18" rectangle, using a bench scraper to help keep the edges square. 

Spread the rhubarb quick jam evenly over the surface of the dough, and, starting with a short end, roll the dough up into a tight sausage. Cut the sausage into 2" lengths (I find cutting the whole thing in half, then each half into two, and then each quarter section into 3 works best). If your sausage is not 24" long (lol), measure the length first before you cut, and divide the length by 12 so your pieces are even. 

Arrange each bun in your prepared baking dish. Cover with plastic wrap and leave to rise in a warm spot for 45 min to an hour, or  until they have gone puffy, and when lightly poked, your finger leaves a slight indentation that bounces back. This second proving time will depend on the weather - it will go much quicker in warmer climates.

Toward the end of the second proof, preheat the oven to 350˚f / 180˚c. 

Remove the plastic wrap, and bake the buns for 35-45 minutes, or until golden brown (finished internal temp of 200˚f). If you think they are browning too quickly, tent with foil after 20 minutes. While the buns are baking, make the vanilla bean mascarpone frosting. 

Remove the buns from the oven, and allow to cool for 15 min before frosting generously with the frosting.

VANILLA BEAN MASCARPONE FROSTING

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and fluffy. Taste and adjust sugar content if necessary.

Spread generously over the buns. Serve immediately.

Store leftovers in an airtight container. Briefly rewarm before eating.

Rhubarb Sticky Buns - Brioche Spiked with vanilla, filled with rhubarb quick jam, and finished with a vanilla bean mascarpone frosting. #stickybuns #rhubarb #vanillabean #cloudykitchen

Thank you so much to Heilala Vanilla for providing me with the vanilla for this post and the giveaway! 

Rhubarb Frangipane Slab Pie


 
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie

Hi there. I'm so sorry I've been a little slack getting recipes up here for you. Our gas to our building has now been out for 3 weeks, and for someone like me, this is the biggest pain in the ass. I'm just wondering how long before I can ask our landlord to buy us an electric oven - because this is starting to get ridiculous. Coupled with a cheeky Kidney infection I managed to get (I've been prone to them since I was a baby, would not recommend!), things have been a little quiet. 

I have however been managing to get by - my little countertop convection oven has saved my butt big time - it can fit 3 six inch cake tins, a pie tin, and a 9"x13" baking tin, (not all at once), so as long as things are able to be made in vessels of those dimensions, we are set. 

Seeing as we are right in the thick of rhubarb season I figured it was only fair that I dropped another rhubarb recipe into the mix with this Rhubarb Frangipane Slab Pie. I had big plans to use one of Julie's recipes as the base for this tart, as I have been dying to try her method for the longest time, but got intimidated by braiding short crust pastry, so stuck to pie dough, which I am much more comfortable with. However I did discover that baking a slab pie in a removable bottom tart tin is a game changer - so, so easy to pop out, and the fluted edges make it super easy to trim the pie dough flush with the edges. Slab pies are my new fave - they are easy to make, and perfect for a crowd. Expect to see a lot more of them around here. 

I went with my usual pie dough recipe, sweetening it up just a touch, then filled the bottom with a frangipane - a sweet paste made with ground almonds, egg, sugar and butter. The frangipane was then topped with some rhubarb, which I had previously roasted to help remove some of the moisture and add a little sweetness to. I then topped the whole thing off with a decorative lattice crust, and it was baked off. Each element complimented the other perfectly - the flaky pie crust, the nutty sweet frangipane, and the tart rhubarb. It's definitely going to be made around here again before rhubarb season is up. 

A few wee tips:

  • I made this in a tart pan with a removable bottom, but you could make it in a jelly roll pan or quarter sheet pan too. 
  • The pie dough is best if you can give it an overnight rest before using. 
  • The Rhubarb can be roasted ahead, and the frangipane can be made ahead of time if needed, too. 
  • I used pie stamps to make the shapes on the top of this - they are from Williams Sonoma and Amazon. They are my fave things - they make the pie look so fancy with little effort, and are great for using up scraps. 
  • When I roll out pastry for stamping, I like to pop it in the freezer for about 5 minutes to allow it to firm up slightly, so I can cut out a nice sharp stamp shape.
 

 

Rhubarb Frangipane Slab pie

- Makes one 11" x 8" slab pie -

Frangipane adapted from The Brick Kitchen 

Pie Dough
3 3/4 cups (470g) Flour
Pinch of Salt
3 tsp (8g) sugar
3 sticks (340g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Roasted Rhubarb
900g Rhubarb, trimmed and chopped into 10cm pieces
1 Vanilla bean, or 1 tsp vanilla bean paste
200g (1 cup) sugar
1/2 cup water
pinch salt

Frangipane Filling
140g unsalted butter, at room temperature
160g sugar (3/4 cup)
200g almond meal / almond flour
2 eggs, at room temperature
1 tsp vanilla bean paste
pinch salt

Egg wash - 1 egg whisked with 1 Tbsp water
Raw / Turbinado Sugar for Sprinkling
 

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 10-12 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

ROASTED RHUBARB

Preheat the oven to 350˚f / 180˚c. Arrange the rhubarb in a 9" x 13 baking sheet. Split the vanilla bean lengthwise using a sharp knife, and nestle in the rhubarb. Combine the sugar, water and salt in a small bowl until the sugar has dissolved, and pour over the rhubarb. 

Bake for 20-25 minutes, until the rhubarb is just tender. Remove from the oven and cool. Remove the rhubarb from the syrup, and place on a paper towel to drain. Reserve the syrup - it is perfect for cocktails or soda! 

 

FRANGIPANE FILLING

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until just combined. Add the almond meal, egg, vanilla, and salt, and mix until incorporated. Set aside until required. 

 

ASSEMBLY AND BAKING

Roll out the smaller rectangle of dough until it is approximately 1/8" (3mm) in thickness. Line an 11" x 8" removable bottom tart tin with the dough, trimming any overhang flush with the edge of the tin. Keep any scraps and re-roll to use for decoration - I usually use these pieces for pastry stamps

Using an offset spatula, spread the frangipane evenly in the bottom of the lined pie tin. Top with the roasted rhubarb, pressing down gently on the pieces. 

Roll out the second rectangle of dough, and cut strips to be used for a lattice. Lattice however you like - for this one I did a range of different width strips, cut with both a straight cutter and a fluted cutter, and incorporated some braids into the lattice too. Keep any scraps to use for stamping if desired. 

Place the finished pie in the fridge for at least 30 minutes. While the pie is resting, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

 

Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie