Rhubarb and Almond Tart

Celebrate rhubarb season with this show-stopping Rhubarb and Almond Tart. Tart rhubarb and a sweet almond frangipane filling are baked into a buttery crust for a dessert that’s both rustic and refined.

Ingredients:

• 1 9-inch tart shell, pre-baked
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup almond flour
• 1 tsp vanilla extract
• 1 1/2 cups rhubarb, cut into 2-inch pieces

Instructions:

1. Preheat oven to 375°F.
2. Cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in almond flour and vanilla.
3. Spread almond mixture into tart shell. Arrange rhubarb on top.
4. Bake for 30–35 minutes or until golden and set. Cool before slicing.

Suggested Pairing:

Serve with vanilla bean ice cream and a warm cup of green tea.