Readying: cut the rhubarb into 2.5cm lengths.

1. Preheat the oven to 200C/400F/Gas 6.
Place the butter, half of the sugar and the cinnamon in a pan and
cook for 2 proceedings.
Arrange the rhubarb over the case of a 20cm greased and base lined
cake tin, leaving a border around the butt. Pour over the cinnamon
assortment.

2. Sift the flour into a bowl and rub in the fat. Stir in the ground
almonds and remaining sugar and mix to a soft dough with the yolk
and two tablespoons of cold weewee.

3. Roll out the dough to the same diameter as the tin and lay over
the yield. Bake for 30 minutes until the cake is lucky. Leave in
the tin for 5 transactions, then rise. Serve warm with Fromage Frais.