500 g sweet shortcrust pastry
50 g plain flour, plus extra for dusting
300 g rhubarb, trimmed but stalks left whole
175 g golden caster sugar
2 tbsp strawberry jam
125 g butter, softened
2 medium eggs
125 g almond meal
½ tsp baking powder
1 heaped tbsp flaked almonds
icing sugar and clotted cream to serve
- Roll out the pastry with a little flour and line a 23cm round tart tin. Leave the excess pastry overhanging, prick the base with a fork and chill for 30 minutes.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4. Lay the rhubarb stalks in a snug baking dish, scatter over 50g of the sugar and cover tightly with foil. Bake for 20-30 minutes, or until the rhubarb is tender, but not mushy, when poked with a knife. Leave to cool.
- Increase the oven temperature to 190C/fan 170C/gas 5. Line the pastry case with some crumpled greaseproof paper, fill with baking beans and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, then leave to cool.
- Trim the rhubarb to fit across the tart with enough room between each stalk to let some sponge show through. Spread the jam over the base of the cooled tart case. Beat the softened butter with the remaining caster sugar, eggs, almond meal, flour and baking powder. Dollop this into the tart, gently spreading it out evenly. Arrange the rhubarb on top. Scatter over the flaked almonds and bake for 25-30 minutes, or until the sponge is risen and golden.
- Eat warm or at room temperature (dust with icing sugar, if you like), with a generous spoon of clotted cream alongside each wedge.