Rhubarb frangipane crostata

Simply eaten raw, pulled straight from the garden with a small pot of sugar to dunk, rhubarb was a favourite childhood snack in our family. These days, preference is given to a pairing of buttery pastry and earthy frangipane to soak up the tart, sweet, and bright pink juices of the seasonal fruit.

This crostata is one of those simpler-than-you-think dishes that easily feels at home as a lazy week night treat or on shared dinner party spread alike. Serve it warm with a dollop of thick cream or your side of choice and the worlds your rhubarb!

For the Pastry

• 300 g plain flour 
• 125 g butter, cubed 
• 75 g sugar 
• 2 egg yolks (or one egg) 
• Zest of a lemon

In a food processor or mixer with a dough hook (or by hand), combine the flour, sugar and butter until crumbly.  

Add the egg and lemon zest, and combine until it just comes together in a ball.If it is a little dry add a dash of water and if too wet to work add a little more flour.  

Roll into a ball, cover and chill for an hour or so in the fridge. 

For the Frangipane

• 125 g butter, softened 
• 1 cup sugar 
• 3 large eggs 
• 2 cups almond meal 
• 1 tsp vanilla extract 

Cream the butter and sugar with the vanilla, then add the eggs one at a time while beating.  

Add almond meal and mix until well combined.  

For the Rhubarb 

• 1 bunch of rhubarb (about 8 stalks)
• ½ cup white sugar (roughly)

Cut the rhubarb into long sticks or slice into smaller pieces (whichever look you prefer). Toss in the sugar, using more or less depending on how tart you like it.

To compile

Roll the pastry out on a floured surface into a large circle about 2mm thick. It can make it easier to roll on a piece of baking paper or a specialist pastry sheet.

Pick it up and lay on a greased or baking paper lined large flat tray. Spread the frangipane mixture in the centre of the pastry leaving an edge of about 6 cm.

Top this evenly with the rhubarb. Now fold the outside edge up and over the filling, all the way around, to form a neat but rustic open topped pie.

Brush with beaten egg white and sprinkle with sugar. Add almond flakes if you wish.

Bake at 180°C for about 30 minutes or until evenly golden brown. Serve warm or room temperature with thick cream.