Preheat the oven to 180°C.
Peel the rhubarb and then cut into small pieces. Place in a bowl and sprinkle with sugar and leave to macerate for one hour. Drain carefully to remove excess water.
Whilst the rhubarb is macerating, line your tart mould with the pastry roll, pressing it gently into the base and trimming away the edges. Line the pastry case with baking parchment and then add baking beans. Transfer to the oven and bake for 10 minutes.
Remove the tart case from the oven and allow to cool on a cooling rack.
In a bowl, whisk together the butter and the sugar. Add the eggs, mix well and then mix in the ground almonds.
Spread this mixture into the pastry case and then cover with the macerated rhubarb. Transfer to the oven and bake for 25 to 30 minutes at 180°C.
Allow the tart to cool before serving.
«Add a little honey to the rhubarb if it is very tart.»
A delicious, seasonal tart of macerated rhubarb and frangipane.