Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rhubarb oats tart with frangipane. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fold through the ground almonds and the cardamom. Rhubarb Frangipane Tart - a rhubarb tart filled with almond cream topped with spring rhubarb and brushed with a ginger and vanilla glaze. Rhubarb season is here and I could not be happier about it!
Rhubarb oats tart with frangipane is only one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Rhubarb oats tart with frangipane is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rhubarb oats tart with frangipane:
- Take 4-5 sticks rhubarb
- Make ready For the oats base
- Get 3 cups oats
- Make ready 1 pinch salt
- Take 1/2 cup all purpose flour
- Make ready 1 cup golden caster sugar
- Get 220 g butter
- Get For the frangipane
- Take 125 g butter
- Get 125 g golden caster sugar
- Get 1 egg
- Prepare 125 g ground almonds (you can also do half almonds and half coconut)
- Get 1 pinch ground cardamom (optional)
- Take 1 teaspoon vanilla extract
This rhubarb frangipane tart has a buttery, flaky, golden brown shortbread crust filled with a chewy, rich, almond frangipane and a colorful, brightly flavored rhubarb topping. I added a generous amount of lemon zest to the frangipane filling in order to add a bit more zip (I sound like my grandma) and lighten its richness. Frangipane tart and cake meet halfway in a Rhubarb Frangipane Cake. This simple rhubarb cake will quickly become a favorite for rhubarb season!
Instructions to make Rhubarb oats tart with frangipane:
- Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner.
- In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready.
- Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down
- In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base.
- Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min
On more occasions than I can count, I have found that purchasing rhubarb can be quite the conversation starter at the checkout counter. I have discovered a tart frangipani recipe that is to die for and I have been making some tweaks. Here is my recipe Free From Favourites. I made a rhubarb strawberry tart crumble for dinner last night and we topped it with goat yogurt sweetened with agave. Place the rhubarb chunks in a pan with the orange juice and Natvia.
So that’s going to wrap this up for this exceptional food rhubarb oats tart with frangipane recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
