• 250g shortcrust pastry
  • 500g fresh ripe rhubarb
  • 400g caster sugar
  • 200g ground almonds
  • 200g butter
  • 100g plain flour
  • 4 whole eggs
  • 50g flaked almonds


  • 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.

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