The pie combines wonderful tart fruit with a rich creamy filling. And to top it all, the white chocolate and yoghurt pastry is just fabulous. Well worth the effort.
Cut the butter with a knife whilst it's cold into a bowl containing the flours. Rub between fingertips until the mixture resembles breadcrumbs.
Grate in the chocolate.
Mix the yoghurt and water with the knife, then bring the mixture together with your hands to form a ball. Cover with a plastic bag and place in the fridge for 30 minutes.
Almond Cream
Meanwhile Cream the butter with the sugar until light and fluffy.
Beat in the orange zest followed by the egg.
Stir in the ground almonds.
Rhubarb Pie
Wash, trim and chop the rhubarb into smallish pieces.
Divide the pastry into two portions, one slightly larger than the other.
Roll the larger portion out into a round to cover a deep 20 cm pie dish.
Cover the pastry bottom with the rhubarb pieces, then cover the rhubarb with the almond cream.
Roll out the smaller piece of pastry to cover the top of the pie.
Crimp the edges together, brush on a little beaten egg mixed with milk and sprinkle a little sugar over the top.
Bake at 200℃ (400℉, Gas 6) for 15 minutes, then turn the oven down to 180℃ (350℉, Gas 4) for a further 20 minutes or until the top is nicely browned.
Serve warm with cream or custard.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.