Rhubarb Frangipane Tart

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: Hello Ani

If you like Rhubarb, then you will love this sweet and tart cake. It is creamy from the Marzipan -Frangipane creme which complements the tart taste of the Rhubarb so well.

Pin Recipe Print Recipe

US Customary - Metric

Ingredients

1 sheet of Puff Pastry (store bought)
2 cups Almond Meal (Almond Flour)
1 cup Confectioners Sugar (powdered sugar)
2 Eggs
1 teaspoon Almond Extract
2-3 stalks Rhubarb (two if stalks are thick)

Instructions

Preheat oven to 350 °F
1. Make the Frangipane Creme by combining almond flour, sugar, eegs & almond extract. Mix until smooth and creamy. (Can be done with a fork)
2. Stretch out one sheet of puff pastry into baking pan, fold edges of all sides in to create a small border. With a fork prick the dough all over. (This is done to remove air pockets during baking)
3. Spread out the frangipane cream over the pastry dough.
4. Peel and slice vertically the Rhubarb stalks. If the stalks are thin - no slicing is necessary! Arange Rhubarb stalks on top of frangipane cream. Pop in the oven for ca. 15-20 min, just until golden brown.
Enjoy warm or cold, both delicious!

Nutrition

COURSE: Dessert

CUISINE: American, French

KEYWORD: Frangipane Tart, Rabarber Kuchen, Rhubarb Cake, Rhubarb Frangipane Tart, Rhubarb Tart

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!