Arrange the fruit: Trim rhubarb and cut it half horizontally top to bottom, i.e. I bought some beautiful rhubarb from the farmer’s market and made this tart. Thanks! Firstly, how do I succintly profess my love for all things almond/marzipan/frangipane? I printed the recipe anyways and have been waiting patiently for rhubarb to re-appear in the farmers market. : http://www.designsponge.com/2016/05/dscandid-moments-from-daily-life.html. No one in this household can tolerate almond extract so I used vanilla and Courvoisier. I think I added a bit too much almond extract though. …and a few short months later, it was time to make Rhubarb Snack Cake! Is it not better to bake really ugly stuff that people would stuff into their mouths in order to relieve the world of its shame? ),don’t leave us hanging. I tripled the recipe and made a sheet pan of these for a town event. You might need more baking time to get it set and have a harder time getting a pattern just so, but it will otherwise work. Thanks, wonderful recipe! So excited for these! They were a lot easier to make than I anticipated and your diagram for how to cut the rhubarb was very helpful. The pattern created by the cut pieces of rhubarb looks so pretty. (Or, logical if my instructions make sense. sprinkle on topping. Wait….chevron is out?? And I normally avoid recipes involving chilling things and waiting. You can do the same thing and mix and match summer stone fruit such as peaches and plums to make up the 1 1/4 pounds needed for this cake. I think it worked as they still complement the almond and aren’t overly sweet, and also still added that juiciness. )And I STILL have two giant Ziplocs FULL of fresh rhubarb. Sarah M — Start with almond flour or ground almonds and mix everything together. I’ll eventually get a kitchen scale, but until then, how much almond flour would I use as measured by volume? Last year I spotted the recipe but rhubarb season had just ended in SoCal and I was so disappointed. I made this for the second year in a row and they are even better than I remembered!! This is amazing! Laura — Not that great looking? I love how you laid out the rhubarb and frangipane is one of my all time favorite things – will definitely have to try these out :). i have been having wicked nostalgia cravings for a ring pop for like a week now. I keep saying I will and can I just admit it? Made all the elements separately the day before to save a bit of time, including baking off the crust then covering and pulsing the filling elements & popping into a Tupperware/refrigerating. Definitely more work than the snacking cake, but it too merits at least a once per year appearance, if not more. I’ve made these twice (once with rhubarb and again yesterday with cherries) and they are INCREDIBLE. Wow. Absolutely delicious! I doubled the batch this year and found that they were a little on the buttery side (which isn’t necessarily a bad thing) I would probably cut a tablespoon of butter out of the filling and the crust if I doubled it again. Do not overmix, or the … Maybe you were thinking filling a typed egg? Though I think I did use a full 1/2 pound. Believe it or not, this went very nicely with a good Port on a hot night after a beautiful and very filling dinner. Eight years ago: Cherry Cornmeal Upside-Down Cake and Mushroom Streudel :). Great flavors, great textures…I will absolutely be making these for years to come. I got one for Christmas and usually use it for hummus and dips, but feel like I should be doing more with it! I can’t wait to make them! I have everything I need to make these right now – yay! Definitely use rhubarb instead of berries (as suggested) because it is very sweet. The blueberry cake you actually make up a batter and pour it over. Can one make a frangipane style base with pine nuts? chevron home decor never really took hold in my mind (probably because it seems to always come in pastels), but as a geometric pattern in general i think it’s great. And there is no longer any need to figure out what to serve it on–a spoon works fine. Otherwise, it’s really tasty! I could see how having a little Crunch from almond slices would be a nice textural addition to the finished product but MY GOD these were DELICIOUS. I forgot that I made scrambled eggs this morning so I left out the egg and they still turned out fine. I absolutely love the way you cut and layered the rhubarb in the zig zag pattern! 1 c. sour milk Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. It came out beautifully sweet, tart, and delicious!! A few pinches of sea salt Thanks for another winner, Deb! 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