For 1 flat tart pan (Ø 26 cm)

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Dough:

300 g spelt flour type 1050

plus more for working

100 g cane sugar

1 egg

160 g butter, diced,

plus more for the pan

2 pinches of salt

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Florentine almonds:

125 g Almond flakes

30 g butter

3 tbsp sweet cream

60 g cane sugar

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Glazing:

100 g sweet cream

2 eggs

1 tbsp vanilla pudding powder

2 tbsp powdered sugar

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Also:

approx. 600 g rhubarb, washed and unpeeled

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1. For the shortcrust pastry, put all the ingredients in a mixing bowl and quickly work into a smooth dough using your fingertips or the dough hook on the food processor.

2. Butter the tart tin.

3. Roll out the shortcrust pastry on a work surface dusted with flour and place it in the tin and press the edge firmly. Cut off any protruding edges of the dough with a knife.

4. Wash the rhubarb, pat dry and cut into diamonds. Lay the diamonds on the shortcrust pastry base.

5. Preheat the oven to 170 °C fan.

6. For the Florentine almonds, bring all the ingredients to the boil briefly in a saucepan and set aside.

7. For the icing, mix all the ingredients with the whisk. Then pour the icing carefully over the rhubarb in the baking tin.

8. Bake the rhubarb cake in the preheated oven for 10 minutes.

9. Then remove it and spread the Florentine almonds on the edge with a spoon.

10. Bake the cake for another 20-25 minutes. Then remove it, let it cool in the tin and serve.