I have a thriving over-grown rhubarb plant in my garden and every year face the same challenges of finding ways to use these pink sticks. Rhubarb seems to really divide the crowd; a marmite type scenario where I often think of ways to disguise the fruit as much as I do to celebrate it. This recipe does both; the frangipane is so gooey and almondy and with the little crunch of the ginger biscuits, it does over shadow the rhubarb a little bit but every now and then you get that sharp hit of the fruit to balance out the sweetness.
- Pre-heat the oven to 180/160 fan and grease your tart tin with a little vegetable oil and line the bottom with parchment paper.
- Add the sugar and butter together in large bowl and beat with an electric whisk until light and fluffy.
- Add the eggs one at a time waiting until each one is incorporated before adding the next one (don't worry if the mixture looks curdled at this stage.)
- Stir in the orange zest, almonds, flour and baking powder and gently fold through.
- Add the ginger nut biscuit pieces and fold through.
- Add the mixture to the cake tin and level the top with the back of a spoon.
- Arrange the rhubarb sticks in a clock like fashion around the cake; pressing only slightly into the mixture as the mixture will rise up around them and you want the tops visible.
- Bake for 35-40 minutes until the top is nice and golden and a skewer comes out clean. (Cover the top with foil if necessary if the cake is golden before the cake is completely cooked).
- Allow the cake to cool in the tin for 20 minutes.
- To make the glaze; melt the sugar, orange juice and orange blossom together in a heavy-based saucepan.
- Simmer on high for around 3 to 4 minutes until its reduced and syrupy.
- Glaze the cake with a pastry brush. allowing the syrup to sink in before adding more.
- When the cake is completely cool, remove from the tin (leaving the base on) and serve with creme fraiche whipped with some orange blossom or vanilla custard.