507711655-Opera-Patisserie-Cedric-Grolet-1

RHUBARB CRUNCH
Serves 6
Preparation time: 30 minutes
Cooking time: 40 minutes
1 cup (2 sticks/220 g) unsalted butter
¾ cup (150 g) superfine sugar
1⅔ cups (220 g) cake flour
1 teaspoon (2 g) cloves
3 cups (300 g) slivered almonds
3 fresh rhubarb stalks
In a bowl, rub together the butter, superfine sugar, flour, and cloves.
In the bowl of an electric stand mixer fitted with a flat beater
attachment, add the slivered almonds with the previous mixture and
mix.
Preheat the oven to 360°F (180°C). Trim the ends of the rhubarb
stalks, peel away any stringy parts, and cut into 3-inch (8-cm)-long
pieces.
Spread this dough over the bottom of the pan, like a tart crust. Place
the rhubarb stalks in the center and cover the edges with the dough
so that the rhubarb can be seen. Bake in the oven for 40 minutes.
Tip
For extra crunchiness, butter and sugar the tart pan.