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Rhubarb Frangipane Pie

By Allison Kave

4.2

(6)

Image may contain Food Dessert Cake Pie Apple Pie and Bread
Rhubarb Frangipane PieTina Rupp

For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it's all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.

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