Rhubarb
RHUBARB BAKEWELL TART
RHUBARB BAKEWELL TART
Serves:8
For the pastry:
• 225g (2 ¼ cups) plain flour
• 1 tsp sea salt flakes
• 2 tbsp sugar
• 115g (½ cup) cold, non-dairy butter, cut into small pieces
For the rhubarb compote:
• 400g (4 cups) rhubarb, trimmed and cut into 1 inch slices
• 60g (⅓ cup) caster sugar
• 60ml (¼ cup) cold water
• 1 vanilla pod, split in half lengthways (optional)
For the frangipane:
• 150g (⅔ cup) non-dairy butter, melted
• 150g (¾ cup) caster sugar
• 150g (1 ¾ cup) ground almonds
• 100g (⅞ cup) plain flour, sifted
• 1 tsp almond extract
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 100ml (¼ cup) unsweetened soya milk