Shortcrust : 

1. In a large bowl place the flour, almond meal, sugar and a pinch of salt and add the cold butter pieces and mix with your fingertips until you have a sandy preparation.
2. Add the egg and gather the dough with your hands without kneading until you have a smooth and homogeneous ball of dough.
3. Cover with cling film and place in the fridge for 30 minutes.
4. Take the dough out of the fridge and roll it out with a rolling pin between 2 sheets of parchment paper to a thickness of 3 mm.
5. Line a 8 - 10 inch / 20 - 24 cm perforated tart ring or a tart pan with a removable bottom with the shortcrust dough and cut out the excess dough.
6. Prick the bottom of the tart with a fork and place in the freezer while preparing the almond cream.

Almond Cream: 

1. Put the softened butter with the sugar in a medium bowl and mix with a hand whisk or electric mixer for about 2-3 minutes until smooth and creamy.
2. Add the egg, vanilla extract and pinch of salt and mix again to incorporate.
3. Finish by adding the almond meal and mix until you have a smooth and homogeneous cream.
4. Take the tart crust out of the freezer and spread the almond cream layer inside and smooth the top with an angled spatula.
5. Return to the freezer while preparing the rhubarb.

Shaping the graphic tart:

1. Wash the rhubarb stalks and cut off the leaves and ends. (do not peel the rhubarb skin)
2. With a sharp knife, cut out a first rhombus about 3-4 cm long and use this piece to cut out all the other rhubarb rhombuses.
3. Position all the rhombuses to form the graphic style starting in the center, place 5 rhombuses in the center, each end touching to form a flower.
4. Repeat until you have your pattern.
5. Once you have positioned all the rhombus pieces then move them to the top of the tart starting with the center rhombus.

Baking:

1. Preheat the oven to 350°F / 180°C and bake the tart for about 35 to 40 minutes until it is golden brown on top and the rhubarb has melted.
2. Allow the rhubarb tart to cool completely in its ring before unmolding and moving to a large flat plate.

Homemade whipped cream:

1. Place the cold heavy cream and confectioners' sugar in a medium bowl.
2. Beat with an electric whisk on medium speed for about 3-4 minutes until you have a stiff whipped cream.
3. Sprinkle some icing sugar on top of the tart and serve with the whipped cream and a strawberry rhubarb compote or fruit coulis.