Pastry Crust: (Makes enough pastry for 3  33 cm x 12 cm fluted tart tin) Tastes like halva.

Ing:
2 cups plus 2 tbs gluten free plain flour
70 g almond meal
150 g cold unsalted butter
3/4 cup sugar
1 tsp vanilla essence
2 tbs water
3/4 cup plus 2 tbs tahini

Method:

Pulse flour, almond, sugar and cold butter in food processor (or alternately rub mix together) until bread crumby. Add tahini and water and pulse until just combined. Tip onto board. Knead together. Divide into thirds.

Press one lot of pastry into greased tart tin, prick over. Place in freezer whilst preparing filling.

Pistachio Frangipan

Ing:

100g unsalted butter
80 g caster sugar
2 eggs
30g gluten free flour
100 g pistachios, ground
70 g ground almond

Method:

Cream butter and sugar until pale. Beat in eggs.
Fold in flour, pistachios and almonds.

Rhubarb:
Cut batons 10 cm long of rhubarb that has been appropriately washed and stringy bits removed if needed.

Assembling tart:
Pastry in tin as above.
Take pastry from freezer and spoon on frangipan. Smooth in. Lay a baton of rhubarb every three cm.

Bake in a pre-heated 175 celsius oven until golden about 30 minutes. Cool in tin for 10 minutes then on cake rack.

Delicious with whipped cream. And Coffee/tea.