Simple Way to Prepare Any-night-of-the-week Rhubarb oats tart with frangipane

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Before you jump to Rhubarb oats tart with frangipane recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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You may well prefer cooking food with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Mainly if you ensure that the dishwasher is full before starting a cycle. Don't dry the dishes with heat, make use of the cool dry or air dry functions to increase the money you save.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that difficult. A lot of it truly is merely utilizing common sense.

We hope you got benefit from reading it, now let's go back to rhubarb oats tart with frangipane recipe. To make rhubarb oats tart with frangipane you only need 14 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Rhubarb oats tart with frangipane:

1. Provide 4-5 sticks of rhubarb.
2. Get of For the oats base.
3. You need 3 cups of oats.
4. Get 1 pinch of salt.
5. You need 1/2 cup of all purpose flour.
6. You need 1 cup of golden caster sugar.
7. Get 220 g of butter.
8. Provide of For the frangipane.
9. Provide 125 g of butter.
10. Use 125 g of golden caster sugar.
11. Use 1 of egg.
12. Use 125 g of ground almonds (you can also do half almonds and half coconut).
13. Prepare 1 pinch of ground cardamom (optional).
14. You need 1 teaspoon of vanilla extract.

Instructions to make Rhubarb oats tart with frangipane:

1. Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner..
2. In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready..
3. Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down.
4. In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base..
5. Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min.

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