< Rhubarb and almond crumble tart

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Yield: 1 tart

Time: 2 hours

Notes: You can also replace the rhubarb with blueberries

Ingredients

Filling

• 750g rhubarb, sliced into thumb-size chunks
• 140g caster sugar
• juice 1 large orange

Pastry

• 1 1/4 cup (125g) almond flour
• 1 cup (90g) oats
• 1/2 cup (170g) honey
• 1 tsp baking powder
• 1/2 tsp salt
• 5 Tbs (65g) unsalted butter, softened at room temperature

Streusel topping

• ¼ tsp ground cinnamon
• 2/3 cup (140g) cold butter, diced
• 1 cup (100g) ground almond
• 1 cup + 2Tbs (140g ) plain flour
• 7/8 cup (175g) brown sugar
• Handful flaked almonds

Method

Filling

• Preheat the oven to (180°C). Tip the rhubarb into a roasting tray with the sugar and juice, then toss together.
• Tip into a sieve over a bowl, then reserve the syrup.
• While the rhubarb is cooking start the pastry case.

Streusel topping

• Rub the topping ingredients, except the almonds, together until crumbly.

Pastry case

• Oven should still be preheated from filling. Lightly grease a 9-inch tart pan with a removable bottom. Set aside.
• Combine almond flour, oats, honey, baking powder, and salt. Add softened butter and use your fingers until coarse crumbs form and the mixture holds together when pressed.
• Pour the pastry into the tin and press the dough evenly into the pan. Poke with a fork in the middle a few times.
• Blind bake for 20 minutes.
• Remove from the oven and pour in the roasted rhubard mixture (not the syrup)
• Crumble the topping over the rhubard. Scatter with almonds, then bake for 20 mins.

Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche/yogurt/coconut yogurt.