Rhubarb Tart from Finland

By MaryEllen

From the REI magazine featuring Finland.

Ingredients

• 1/2 cup Slivered Raw Almonds
• 1/2 cup Butter, room temperature
• 1 cup Flour
• 1 cup Sugar, plus 1-2 Tbs. for Topping
• 1 tsp. Baking Powder
• 1/2 Tsp. Kosher Salt
• 1/2 Tsp Cardamom
• 1/2 tsp. Mace
• 1 Tbs. Lemon or Orange Zest
• 2 large Eggs
• 1 Tbs. cold Water
• 2 cups Sliced Rhubarb (about 3 stalks)

Preparation

Step 1

Toast Almonds in a 300F oven until lightly browned, about 10 minutes. Cool completely and grind to a meal in a blender.

Butter a 9 inch springform pan with a removable bottom. Set aside.

Using an electric mixer, cream the remaining butter with 1 cup of the sugar until light and fluffy. Combine the flour and the ground almonds, baking powder and salt and spices and zest and blend into the batter by hand. Combine the eggs and water in a small bowl and beat very lightly. Stir into the batter mixing well.

Spread the batter into the prepared pan and distribute the Rhubarb over the top. Dust with the remaining sugar. Bake the tart in a 350F oven 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before removing the sides of the pan.

Serve warm with whipped cream of vanilla ice cream.