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sable breton rhubarbe

Sable Breton Rhubarbe

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Recipe Information

Yield:    8 servings
Cook Time:   20 minutes
Level:   Easy



Sablé breton
Mix butter, sugar and egg yolks.
Add sifted flour, baking powder and almond powder.
Set aside in refrigerator.
Cut out 4 rectangles of 18 cm long and 10 cm wide.
Rhubarb jam
Sprinkle the rhubarb pieces with sugar and leave to defrost for one night.
Drain the rhubarb pieces and cook with sugar.
Set aside in refrigerator.

Fill 2 rectangles of sablé breton with rhubarb jam,
then cover with remaining rectangles.
Brown and bake at 180°C/356°F for 20 mn.
After cooking, cut the ends of rectangles
and sprinkle with icing sugar.

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