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Place the rhubarb, sugar, and lemon zest in a saucepan.
Cook over medium-low heat for 5–10 minutes, stirring occasionally, until the rhubarb breaks down and becomes jammy.
Allow to cool completely before assembling the tart.
Combine the flour, ground almonds, icing sugar, and salt in a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the egg and mix until a dough forms.
Place the dough between two sheets of baking parchment and roll out to approximately 3 mm thick.
Transfer the rolled dough, still between the parchment sheets, to the refrigerator and chill for 30 minutes.
Remove from the fridge, peel away the top sheet of parchment, and line a tart tin with the pastry.
Trim the edges and keep chilled while preparing the filling.
Cream the butter and sugar together until smooth.
Gradually add the eggs, mixing well after each addition.
Fold in the ground almonds and flour until fully combined.
Preheat the oven to 160°C.
Spread a thin layer of cooled rhubarb compote over the base of the prepared tart shell.
Spoon the frangipane mixture over the compote and smooth the surface evenly.
Bake for 20 minutes at 160°C, or until the frangipane is lightly golden and set in the centre.
Allow to cool before removing from the tin.
To give the tart a glossy finish melt down some apricot jam and brush over.
Serve with ice cream