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Gallery Strawberry-Rhubarb Bostock Credit: Kirsten Frances Recipe Summary prep: 20 mins total: 35 mins Servings: 4 Yield: 4
Ingredients Ingredient Checklist 1/2 cup finely ground almond flour 1 tablespoon unbleached all-purpose flour 3 tablespoons granulated sugar 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 2 tablespoons unsalted butter, room temperature 1 large egg yolk 1/4 teaspoon pure vanilla extract 4 1-inch thick slices brioche, a day old 1/4 cup strawberry preserves 1 stalk rhubarb Confectioners’ sugar and toasted sliced almonds, for serving
Gallery Strawberry-Rhubarb Bostock Credit: Kirsten Frances
Recipe Summary prep: 20 mins total: 35 mins Servings: 4 Yield: 4
Gallery
Strawberry-Rhubarb Bostock Credit: Kirsten Frances
Strawberry-Rhubarb Bostock
Credit: Kirsten Frances
Strawberry-Rhubarb Bostock
Recipe Summary prep: 20 mins total: 35 mins Servings: 4 Yield: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4 Yield: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
Yield: 4
4
Ingredients
Ingredients
- 1/2 cup finely ground almond flour 1 tablespoon unbleached all-purpose flour 3 tablespoons granulated sugar 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 2 tablespoons unsalted butter, room temperature 1 large egg yolk 1/4 teaspoon pure vanilla extract 4 1-inch thick slices brioche, a day old 1/4 cup strawberry preserves 1 stalk rhubarb Confectioners’ sugar and toasted sliced almonds, for serving
Directions
Preheat oven to 375°F. In a bowl, stir together almond flour, all-purpose flour, 2 tablespoons granulated sugar, baking powder, salt, butter, egg yolk, and vanilla until combined. (almond mixture can be transferred to an airtight container and refrigerated up to 3 days.)
Place brioche on a parchment-lined baking sheet. Divide strawberry preserves over slices followed by almond mixture; spread to cover completely.
Cut rhubarb stalk into thirds crosswise, then quarter each piece to create 12 pieces; toss with remaining 1 tablespoon granulated sugar. Arrange over brioche and bake until golden, puffed, and just set, about 15 minutes. Dust with confectioners’ sugar and sprinkle with almonds; serve warm.
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All Reviews for Strawberry-Rhubarb Bostock
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
