- STEP 1
Cut the rhubarb into 2cm lengths and place them in a bowl with 200g of sugar and toss them together. place the rhubarb on a tray and bake for 15 min at 170c.
- STEP 2
Whilst the rhubarb is cooking roll out the pastry and line a 10″ tart case with the pastry.
- STEP 3
Next place the flour, sugar, ground almonds and butter in a mixer and combine for 30 seconds, add in the eggs one at a time and allow them to be combined into a smooth paste.
- STEP 4
Once the rhubarb is cooked place it in the bottom of the tart shell and cover with the frangipane mixture.
- STEP 5
Scatter the flaked almonds over the top and bake in a pre-heated oven at 150c for 45 minutes.
- STEP 6
Remove from the oven and allow to cook completely before decorating with a little icing sugar.
