Rhubarb and Orange Frangipane Tart

Frangipane. Is there a nicer word in the English language? WelI I don't think so. That almond flavour is one of my absolute favourite things and when I bake with it the scent permeates around my home. It's like living in a house made of marzipan (ha! - wouldn't that be nice?). This week I was going to bake a different type of cake, a really simple Swedish almond one, but then I was given a lot of forced rhubarb (most of which is going to make rhubarb gin!). So it's another rhubarb recipe, but I promise it's the last one!  And it turned out really, really well. A perfect bake for the weekend and one to finish off these winter days. Spring is just around the corner. 

Happy Weekend all. x


1 packet sweet shortcrust pastry 

4 large sticks rhubarb, chopped into 1cm pieces

2 oranges, zest and juice 

2 tablespoons honey

100g caster sugar

100g unsalted butter, softened

2 medium free-range eggs, beaten

1 teaspoon almond extract

50g ground almonds

50g breadcrumbs


First you have to make the rhubarb and orange filling. Pop the rhubarb pieces into a saucepan, pour over the freshly squeezed orange juice and the two tablespoons of honey. Heat gently for about ten minutes, stirring occasionally, until the rhubarb is tender.  Allow to cool and then strain off the liquid. Set aside. 

Pre-heat the oven to 180 degrees C. 

Grease a large flan tin.  Lay out your pastry sheet on top of the tin and trim the edges. 

Blind bake the pastry for ten minutes then take out the oven and allow to cool for a short while. 

Meanwhile make the almond frangipane. Use an electric mixer and beat the sugar and the butter until creamy and light. 

Add in the beaten egg gradually so you don't split the mixture. Pop in the orange zest and the teaspoon of almond extract. Beat again. 

Fold the breadcrumbs and the ground almonds into the mix gently. 

Spread the cooled rhubarb and orange filling onto the bottom of the pastry. 

Spoon the frangipane mix onto the top of the rhubarb.  

Bake for about twenty minutes until it's nice and golden in colour. 

Enjoy with a big old dollop of cream.