Rhubarb Tart with Almond Crumble

A great cake recipe for any occasion:

1. knead flour with egg yolks, vanilla sugar, sugar and butter in flakes until smooth. Rest in plastic wrap in refrigerator for 30 min.

Clean and rinse the rhubarb, cut into 1-2cm long pieces. Marinate with 2 tbsp sugar (per kg rhubarb) and 1 tbsp juice of a lemon (per kg rhubarb) for 20 min. with the lid closed.

Preheat the electric stove to 175 °C. Grease a tart pan (26cm) well. Roll out the short pastry on a lightly floured work surface 1-2cm larger than the tart pan and place in the pan. Press the edge firmly. Sprinkle in the almond kernels.

For the glaze, mix the eggs with the whipped cream, remaining sugar, cornstarch and salt. For the crumble, knead together almond kernels, flour, sugar and butter in flakes and grate until crumbly.

Place the well drained rhubarb pieces on the short pastry. Pour glaze over it, spread crumble evenly on the surface. Bake the cake in the oven for 30-40 min. (gas mark 2).

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