This dish, which can be made ahead of time, is great for dessertphobic cooks.
2 sheets frozen sweet short crust pastry, thawed
egg wash (1 whole egg and 2 tbsp milk, whisked together)
75g unsalted butter, softened
100g caster sugar
1 large (70g) egg
yolk of 1 large (70g) egg
75g ground almonds
25g plain flour
3 stalks trimmed rhubarb, cut into 3cm pieces
pure icing sugar, for dusting (optional)
For bread and oat crumble
70g crustless wholemeal bread, blended into medium crumbs
40g rolled oats
30g demerara sugar
generous pinch ground cinnamon
80g unsalted butter, melted and cooled
Preheat oven to 180°C.
Spray a 24cm loose-bottom fluted flan tin with oil.
Lightly flour a bench. Place the 2 pieces of the short crust pastry on top of one another and roll out so that the pastry is 2cm wider than the tart tin. Roll the pastry over your rolling pin and gently ease it into the tin, pushing the pastry in gently so it follows the fluting. Place in refrigerator and rest for 30 minutes.
Line the tart case with baking paper and rice and blind-bake for 20 minutes. Remove the rice and baking paper and brush the pastry shell with egg wash. Cook for a further 10 minutes.
For the crumble, combine breadcrumbs in a small bowl with the oats, sugar and cinnamon and mix to combine. Drizzle over melted butter and mix well with your hands to evenly coat dry ingredients. Set aside.
Increase the oven to 200°C.
Cream butter and sugar in a food processor. Add eggs and yolk until thoroughly incorporated. Using a spatula, fold in ground almonds and flour. Tip into blind baked case and scatter with the rhubarb. Bake for 20 minutes, then remove tart from oven and decrease oven to 180°C.
Scatter crumble topping over tart then bake for a further 30 minutes. Remove from oven and allow to cool. Refrigerate until firm before cutting with a sharp serrated knife. Serve with a scoop of vanilla ice-cream, if desired.
• For the crumble, you can add some seasonal fruit – pear, apple or raspberries – to the rhubarb.