Laurent Mariotte reveals the secrets of his rhubarb pie and his unusual trick for a fluffy and airy dessert

Rhubarb season! A true health ally, this stem vegetable has everything to seduce health-conscious foodies. Rich in fiber, polyphenols, and vitamin C, it lowers bad cholesterol and helps a lazy gut. It’s also very low in calories, only 20 calories per 100g. In crumbs, pies, jams, and even savory recipes, rhubarb is a miracle to make. Laurent Mariot knows it all too well, someone who loves its spicy taste. Among his favorite recipes? Rhubarb cake. A creation accessible to all, whose animator revealed all the secrets in Small dishes in balance (TF1).

Also to discover: Julie Andrier reveals her rhubarb pie recipe and we’re drooling

To make the cake swell, Laurent Mariotte puts it … in the freezer.

I am very happy to find you with a beautiful leg of the seasonhe explained in the preamble to his culinary program. You know, I love it, it’s rhubarb. It is grown a lot in the North, Northeast. Well, today she’s going to eat cake… “And to make things easier, Laurent Mariotte is not shy about making a device for his cake with a robot, but it’s entirely possible to make it by hand with a salad bowl and whisk. Once his cake is done and before putting the rhubarb into it, the facilitator uses a trick, to make the cake swollen and soft: he puts the shaped device in the freezer for one hour.Tempted by this delicious seasonal cake?

Here is Laurent Mariotte’s rhubarb pie recipe revealed in Small dishes in balance (TF1):


  • 200 g flour
  • 175 g cane sugar + some rhubarb sugar
  • 1 package dry yeast
  • 3 eggs
  • 10 ml liquid cream
  • A pinch of salt
  • 60 g melted butter
  • Several stalks of rhubarb

In a food processor or by hand, combine flour and sugar. Add yeast, then eggs. They will bring softness and consistency.
Pour in liquid cream, a pinch of salt and pre-melted butter.
Mix everything well.
Butter and flour a cake pan. Then place the cake mix into the mold.
Place the mold in the freezer for one hour.
Meanwhile, peel the rhubarb, remove its leaves, and peel the stems with a vegetable peeler. Cut off pieces just under the height of your cake pan.
Arrange the rhubarb stalks in a dish or plate, sprinkle with sugar to remove the sourness. Book an hour.
Take the mold out of the freezer. Insert the pieces of rhubarb vertically into the device. As it cooks, the dough will cover the slices.
Bake for 50 minutes at 170°C, preheating the oven.

Rhubarb goes very well with rustic pies like this one.

It also comes in a graphical version like here.

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