Best Rhubarb Almond Crumble Tart Recipes

RHUBARB ALMOND FRANGIPANE TART

Steps:

• Into the bowl of a food processor (you could also do this using a pastry cutter or your fingers), pulse together the butter and flour, until the largest chunks of butter are the size of peas or large breadcrumbs. Ad the Confectioner's sugar, beaten egg, and salt. Pulse again. Slowly add enough water that, while still pulsing, a soft dough begins to form.
• Place the soft dough on a well-covered flour surface and roll into a 12-inch circle. Transfer the dough circle onto a 9″ tart pan or into a Springform pan, allowing the dough to cover both the sides and bottom of the pan. If your dough extends beyond the sides, or higher than about an inch over the bottom, just fold it inward. This will fortify the sides. Place the crust into the refrigerator for at least 30 minutes. During this time, preheat oven to 400F (205C) or 375F/190C for Convection. You can use this 30 minutes to prepare the Frangipane and rhubarb for the filling.
• After 30 minutes in the fridge, Crush a piece of parchment, and then fit it directly over the surface and sides of the dough. Fill the paper shell with pie weights or dry beans, pressing them into the corners.
• Place the Crust into the oven and bake for 15 minutes. Remove from the oven and carefully take the pie weights and parchment off of the dough. Return the dough to the oven and continue to bake until the surface appears dry, about 5-6 minutes. Cool on a rack for 10 minutes. Lower the oven temperature to 375F (190C) or 350F (176C) for Convection.
• Using either a hand- or a stand-mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes at Medium-High. It should feel lighter when you move it with a spatula or spoon. Add the Almond Flour (or finely ground almonds), egg, orange zest, almond extract, and salt, and mix until incorporated. the filling should be fairly thick, sort of like thick oatmeal.
• Spoon the filling into the slightly cooled crust. Smooth with an offset spatula or knife.
• Cut the rhubarb into small, thin strips, or small pieces, whatever you like, and press them into the frangipane. Sprinkle some shaved almonds over the top, if desired. (Alternatively, spread them across a sheet pan and roast 6 mins at 350F/76C) and add after baking the tart.
• Place the tart in the oven and bake 45-55 minutes, until the top is slightly puffy and golden, and almonds, if using, are toasted. A skewer inserted into the tart should come out clean. Cool completely before serving. Even better, bake the day before serving - it's even better the second day!
• Top with roasted almonds, confectioner's sugar, or whipped topping.
• This tart keeps well in the refrigerator up to 5 days. (See Note)

RHUBARB CRUMBLE TART

Steps:

• Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
• Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
• Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
• With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
• Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
• Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
• Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
• Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
• Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
• When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.

RHUBARB-ALMOND CAKE

Steps:

• Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
• Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
• Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
• Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
• Do Ahead
• Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.