Madeleine Kamman

Rhubarb Pizza

Flamelle à la Rhubarbe

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This fruit “pizza” can be executed with any fruit in season: apricots, Italian prune plums, peaches, or nectarines; pears and apples will be better if they are sautéed in butter first.

Ingredients

  • ½ recipe Pain Tout Blanc
  • 2 cups peeled rhubarb, cut diagonally into ⅛-inch slices
  • Sugar as needed

Method

Roll out the bread dough into a circle approximately 10 inches in diameter and no more than ⅛ inch thick.

Arrange the slices of rhubarb into one layer of concentric circles on the dough. Sprinkle with sugar to taste and dot with tiny pieces of butter. Bake in a preheated 425°F oven until the rhubarb starts developing black tips. Cool before enjoying with café au lait.

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