Rhubarb Frangipane Pie

A delightful double-crusted pie featuring fresh rhubarb layered over a rich almond frangipane filling. The cornmeal crust provides a wonderful texture while the orange zest brightens the tangy rhubarb filling.

8 servings

1 hr 55 min

Published October 4, 2025

Ingredients

•1 recipe Cornmeal Crust
•⅔ cup slivered almonds
•⅓ cup sugar
•6 tablespoons unsalted butter
•1 large egg
•1 tablespoon unbleached all-purpose flour
•¼ teaspoon vanilla extract
•¾ cup sugar
•3 tablespoons cornstarch
•¼ teaspoon salt
•1½ pounds fresh rhubarb
•1 whole orange zest
•1 serving egg wash or milk
•2 tablespoons raw sugar
•1 serving garnish

Cooking Instructions

1.
Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
15 min
2.
Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
10 min
3.
Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
5 min
4.
Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
10 min
5.
Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
15 min
6.
Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
60 min
7.
This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.

Ingredients

•1 recipe Cornmeal Crust

•⅔ cup slivered almonds

•⅓ cup sugar

•6 tablespoons unsalted butter

•1 large egg

•1 tablespoon unbleached all-purpose flour

•¼ teaspoon vanilla extract

•¾ cup sugar

•3 tablespoons cornstarch

•¼ teaspoon salt

•1½ pounds fresh rhubarb

•1 whole orange zest

•1 serving egg wash or milk

•2 tablespoons raw sugar

•1 serving garnish

Cooking Instructions

Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.

15 min

Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.

10 min

Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.

5 min

Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.

10 min

Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.

15 min

Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.

60 min

This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.