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Still a little time to pick a couple of sticks before Autumn hits and gets rid of some of those eggs too....
For the Frangipane
5eggs
50g butter
250g sugar
250g almonds (ground)
50g soft flour
For the rhubarb
200g rhubarb
50g sugar
1. Frangipane - cream butter and sugar until white and fluffy.
2. Add eggs one at a time, beat well
3. Add almond and flour, ensure all incorporated and rest.
4. Stew chopped rhubarb with sugar over gentle heat. Cool.
5. Grease non stick baking tray, add half of Frangipane mix, top with all the rhubarb and cover with remainder of Frangipane.
6. Cook 160C for 15mins or until cooked.
For the Frangipane
5eggs
50g butter
250g sugar
250g almonds (ground)
50g soft flour
For the rhubarb
200g rhubarb
50g sugar
1. Frangipane - cream butter and sugar until white and fluffy.
2. Add eggs one at a time, beat well
3. Add almond and flour, ensure all incorporated and rest.
4. Stew chopped rhubarb with sugar over gentle heat. Cool.
5. Grease non stick baking tray, add half of Frangipane mix, top with all the rhubarb and cover with remainder of Frangipane.
6. Cook 160C for 15mins or until cooked.
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