Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, rhubarb oats tart with frangipane. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Rhubarb Frangipane Tart - a rhubarb tart filled with almond cream topped with spring rhubarb and brushed with a ginger and vanilla glaze. Concentrated sweet wines have a knack for compensating the acidity in desserts like this one. The tartness of the rhubarb pairs like a dream with the softer vanilla aromas! This Rhubarb Frangipane Tart recipe is featured in the Pies and Tarts feed along with many more.

Rhubarb oats tart with frangipane is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Rhubarb oats tart with frangipane is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb oats tart with frangipane:

1. Take 4-5 sticks rhubarb
2. Get For the oats base
3. Make ready 3 cups oats
4. Make ready 1 pinch salt
5. Take 1/2 cup all purpose flour
6. Get 1 cup golden caster sugar
7. Prepare 220 g butter
8. Take For the frangipane
9. Make ready 125 g butter
10. Get 125 g golden caster sugar
11. Prepare 1 egg
12. Take 125 g ground almonds (you can also do half almonds and half coconut)
13. Prepare 1 pinch ground cardamom (optional)
14. Make ready 1 teaspoon vanilla extract

This rhubarb frangipane tart recipe can be made a day ahead, making it an ideal dinner party dessert. Sharp, candy-pink rhubarb is the perfect contrast to While the tart shell is baking, you can make the frangipane. Beat the butter and golden caster sugar together until light and creamy, then beat in the. Hello and welcome back to my channel!

Instructions to make Rhubarb oats tart with frangipane:

1. 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.
2. 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.
3. 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
4. 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.
5. 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

Beat the butter and golden caster sugar together until light and creamy, then beat in the. Hello and welcome back to my channel! On my Instagram page I promised you that I'll come quicly with the video recipe for this easy rhubarb. Rhubarb and ginger underneath a delicious frangipane topping. It's actually quite easy to make and perfect if you have any rhubarb growing at the bottom of the garden and don't know what to do with it outside of putting it in a crumble!

So that is going to wrap it up with this exceptional food rhubarb oats tart with frangipane recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!