Please ensure Javascript is enabled for purposes of website accessibility

This gorgeous rhubarb dessert will make you the envy of your guests! A sweet almond frangipane filling, resting on a buttery shortbread crust topped with thin slices of tart, seasonal rhubarb. While it will take some time to prepare 2 hours and 15 minutes in total, you will find this tart worth the effort. It’s beautiful and delicious.

Ingredients

 

FOR THE SHORTBREAD CRUST

 

  • 1 1/4 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold unsalted butter (1 stick), cut into cubes
  • one egg yolk
  • one tablespoon heavy cream
  • 1/2 teaspoon vanilla bean paste (extract can be substituted)

 

FOR THE FRANGIPANE FILLING

 

  • one tablespoon of unsalted butter
  • 3/4 cups almond meal
  • 1/3 cup granulated sugar
  • one large egg
  • one tablespoon dark rum
  • 1/2 teaspoon vanilla bean paste (extract can be substituted)
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon kosher salt

 

FOR THE RHUBARB LATTICE TOPPING

 

  • 8 -10 stalks of fresh rhubarb
  • 1 cup of water
  • 1/2 cup granulated sugar

Instruction