500 g icing sugar 1 kg icing sugar
1 kg butter 2 kg butter
100 ml milk 200 ml milk
3 eggs 6 eggs
1.750kg flour 3.500kg flour
In the kitchen aid, using the paddle attachment cream the butter and icing sugar together. Then add the egg and milk a little at a time. Add the flour and mix until just combined. Remove from kitchen aid and finish by hand. Rest before use.
Cream butter and sugar, add the eggs one at a time. Add the flour and almondmeal and mix well.
375g sweet wine
2 old vanilla beans
1 cinnamon sticks
2 orange zest
Wash, peel and cut the rhubarb then roll in sugar leave stand for half an hour.
Bring the syrup up to the boil and pull out the skins
Place the rhubarb in and simmer it slowly..( it does not take long)
You want it to hold its shape when its cooked
Line flan tin with sweet pastry, blind bake, cool
Spread a thin layer of rhubarb on the base of the pastry, pipe/spread frangipane over the top to fill the flan.
Top with pieces of poached rhubarb and sprinkle on slivered almonds
Bake at 160C till cooked, approx 35 minutes