Rhubarb Upside Down Puff Pastry
It’s finally rhubarb season and I was really excited to feature it in a recipe, so here’s my delicious rhubarb upside-down puffed pastry! It’s a dessert that’s really simple to prepare and doesn’t require many ingredients. To balance out the rhubarb’s acidity, add a little maple and vanilla syrup!
Enjoy!
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 20 minutes
Ingredients
Rhubarb Puff Pastry
- 1/4 cup (60 ml) maple syrup
- 1 teaspoon (5 ml) vanilla
- 6 to 7 branches of rhubarb, cut into 8 cm pieces
- 200 g frozen puff pastry, thawed
- 1 egg
- 1 tablespoon (15 ml) plant milk
- 4 c. teaspoon (20 ml) raw sugar
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Preparation
Rhubarb Puff Pastry
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- In a small bowl, combine maple syrup and vanilla. Pour in 1 c. tablespoons (15 ml) of syrup mixture in 4 places on the parchment paper and place 5 pieces of rhubarb on each drop of syrup. Bake for 5 minutes.
- On a lightly floured work surface, roll out the dough into a 25 x 35 cm rectangle. Cut the dough in half lengthwise and in half thicknesswise to form 4 rectangles.
- In a small bowl, beat the egg with the vegetable milk to create a golden glaze.
- Pour the remaining syrup over the cooked rhubarb pieces. Place the puff pastry pieces on top of the rhubarb pieces. Using your fingers, press the edges of the puff pastry to remove any air. Using a fork, press down the sides of the puff pastry and make a few holes in the top. Using a pastry brush, spread a little gold over the 4 puff pastries. Sprinkle with raw sugar. Bake for 15 minutes, until golden brown. Leave to cool.
- Once cooled, gently turn the puff pastry over, making sure to loosen the rhubarb with an angled or very thin spatula. Serve with ice cream!
