Yum Yum goodness! If you like rhubarb, you will love this crumble! A thin layer of pastry filled with rhubarb filling and covered with almond toasted crumble. Just irresistible!

Pastry:
~ 1 stick butter
~ 1/4 cup sugar
~ 1 egg yolk
~ 1 & 1/2 cup flour
~ 1/2 tsp vanilla extract

Filling:
~ 4 Tbsp butter
~ 2 Tbsp sugar
~ 2-3 rhubarb stalks

Crumble:
~ 2/3 cup + 2 Tbsp flour
~ 1/2 cup sugar
~ 1 Tbsp ground almonds
~ 6 Tbsp butter, room temp.

Prepare pastry:
In a mixer with paddle attachment, cream butter, and sugar. Add egg yolk, flour and vanilla extract. Mix only until combined.
Wrap the pastry in clear foil and leave to rest in the fridge for at least 1 hour.
Take the pastry out and roll out on work surface.
Butter 4” tart pans. Place pastry into tart pans, place parchment paper on top and fill with baking beans.
Place the tart pans in the fridge for an hour to rest again.
Bake at 300F for 30 min. until lightly golden on edges. Do not remove the pastry from the tart pans.

Prepare Rhubarb:
-If the rhubarb has any leaves, trim these off and discard
-Wash and trim the ends of the stalks
-Use a small paring knife to remove the skin and peel off the tough outer strands (optional)
-Dice each stalk into chunks.

Make filling:
In the pan on medium heat, place 4 Tbsp butter and 2 Tbsp sugar.
Heat until sugar is melted. Add chunks of rhubarb.
Cook for a few minutes, until rhubarb gets soft.
Remove from heat and let it cool.

Prepare crumble:
In bowl mix flour, sugar, ground almonds, and butter using hands to create crumble.
Spread mixture on baking sheet.
Bake at 350 for 15 min. until golden brown (stir occasionally so it browns evenly).
Take out of the oven and let it cool off.

Assemble:
Take each tart pan, spoon a few pieces of rhubarb and cover with toasted crumble.
Bake at 350 for 5-7 min. and only until crumble melted into the filling.