Rhubarb Frangipane Slice

Enjoy the immersion of tangy rhubarb and a sweet almond topping in this buttery French-style slice.

The ingredient of Rhubarb Frangipane Slice

• 150g butter at room temperature
• 70g 1 3 cup caster sugar
• 1 tsp vanilla essence
• 1 egg
• 150g 1 cup plain flour
• 2 tsp self raising flour
• 60ml 1 4 cup milk
• 80g butter at room temperature
• 1 2 cup caster sugar
• 1 cup almond meal
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp plain flour
• 1 3 cup st dalfour strawberry fruit develop
• 6 thin rhubarb stems
• 1 4 cup natural sliced almonds

The Instruction of rhubarb frangipane slice

• preheat oven to 180c grease and line a 16 x 26cm base measurement slice pan allowing sides to overhang
• beat butter sugar and vanilla in a bowl until insipid colorless and creamy beat in egg fold in whole flour and milk
• press forward evenly more than base of pan bake for 15 20 minutes or until a skewer inserted into centre comes out clean
• use an electric beater to beat 80g butter at room temperature 1 2 cup caster sugar and 1 cup almond meal in a bowl until insipid colorless and creamy stress inflection in 1 egg and 1 teaspoon vanilla extract stress inflection in 2 tablespoons plain flour until just combined
• press forward 1 3 cup st dalfour strawberry fruit early payment beyond the buttery slice base spoon more than almond mixture on purpose sleek slick surface quarter 6 thin rhubarb stems press just about top sprinkle in imitation of 1 4 cup natural sliced almonds bake at 160u00b0c for 45 minutes or until golden and firm cool in pan cut into pieces

Nutritions of Rhubarb Frangipane Slice

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