01/02/2014

Rhubarb Frangipane by Sam Moody

• 5eggs
• 250g butter
• 250g sugar
• 250g Ground almond
• 50g soft flour

1. Cream the butter and sugar until white light and fluffy

2. Add the eggs 1 by 1 cream

3. And the almonds and flour mix well and then rest

• 200g rhubarb 
•  50g sugar

1. Wash and chop te rhubarb, stew over a gentle heat, cool

Grease a non stick baking tray, add half your frangipani mix, then the stewed rhubarb, cover with the ret of the frangipani.

Cook at 160 for 15 minutes or until cooked