- 1 pound rhubarb
- 1 cup blanched almonds
- 3/4 cups sugar
- 6 tablespoons butter
- 2 large eggs
- 1 teaspoon vanilla
In a food processor whirl nuts into a fine powder. To processor add sugar, butter, eggs and vanilla. Blend until well combined.
Rinse rhubarb, trim ends and cut stalks on the diagonal into 4 inch pieces. Put in a 10-12 inch frying pan and mix with 5 tablespoons sugar and 1/4 cup water. Let stand 10 minutes, then stir and set over medium heat. Cook rhubarb for 3 minutes on one side, then turn and cook 2 minutes more.
Pour almond mixture into pastry shell. With a fork lift rhubarb pieces from cooking liquid and arrrange in a pattern on filling. Save any remaining syrup to brush over the cooked tart.
Bake in a 350 degree oven until filling is golden brown and the center is firm to the touch, about 40-45 minutes.
Let cool at least 30 minutes before serving. I brushed the top of the hot tart with warmed. slightly thinned, strawberry preserves to finish it off.
A scoop of ice cream or whipped cream is a delicious addition.