200 gr flour
25 gr powdered sugar
1/2 tl Salt
250 gr cold butter
175 g Light brown sugar
150 gr almond flour
1/2 tsp cinnamon
1 tsp vanilla extract
400 gr Rhubarb
cling film, pie shape (diameter 26 cm, greased), parchment paper, 500gr blindbak stuffing (I use dried beans).
How are you going to work:
1. Sieve the flour and powdered sugar over a large bowl. Add salt. Cut in half the cold butter into cubes and add, leave the rest of the butter come to room temperature. Rub the flour, powdered sugar and butter with fingertips until a crumbly dough. Break 1 egg and add the yolk to the dough, keep the protein for step 3. Knead the dough quickly into a coherent ball of dough. Wrap it in cling film and let him rested 30 minutes in the refrigerator. Preheat the oven to 170 deg Celsius.
2. push the dough to an even layer in the form. Place the parchment paper on the dough (crumple this first into a ball then it remains better are on the dough). Divide the blindbak stuffing them and bake the cake in 20 minutes. Remove hereinafter referred to as the blindbak stuffing and baking paper and cook for another 5 minutes after.
3. make the frangipane (almond filling) during baking. Do the rest of the butter in the bowl and add 125 gr caster sugar. Beat with the mixer in 5 minutes until smooth. Add an egg and the remaining protein, almond flour, the cinnamon and the vanilla extract and mix for another minute. Cut the ends of the rhubarb stalks and cut into pieces of approx. 2.5 cm.
5. do Meanwhile the rest of the brown sugar in a saucepan together with 3 tablespoons water, put this over low heat. Turn off the heat if the sugar is dissolved. Take the cake from the oven and brush it with the sugar syrup. Ready!
Let the cake cool down and harden in the refrigerator at least 3 hours.