Easy Blueberry Rhubarb Gratin with Almond Cream
This easy Blueberry Rhubarb Gratin has jammy fruit on the bottom and a golden almond cream topping that comes together in just 15 minutes of prep.
Video
Ingredients
- 2 cups rhubarb chopped
- 2 cups blueberries
- 6 tbsp butter softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1 cup almond flour
Instructions
- Preheat oven to 350°F. Butter a standard pie dish.
- Spread the rhubarb and blueberries evenly into the dish.
- In a bowl, cream together the softened butter and sugar until light and fluffy, like an almond cream base.
- Add the almond flour and mix to combine.
- Mix in the eggs one at a time, then add the vanilla and heavy cream.
- Spoon or pour the batter over the fruit. It’s okay if some fruit still peeks through.
- Bake for 30-35 minutes, until deeply golden and just set in the center.
- Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- Make sure your butter is fully softened before creaming. Cold butter won't mix properly and will affect the texture of the topping.
- Start checking at the 30-minute mark. You're looking for a deep golden top and a center that's just barely set.
- It's okay if some fruit peeks through the batter before baking; that's totally normal.
- Serve warm with vanilla ice cream or whipped cream for the best experience.
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