| 1 | Preparation: cut the rhubarb into 2.5cm lengths. |
| 2 | Preheat the oven to 200c/400f/gas Place the butter, half of the sugar and the cinnamon in a pan and cook for 2 minutes. |
| 3 | Arrange the rhubarb over the case of a 20cm greased and base lined cake tin, leaving a border around the edge. |
| 4 | Pour over the cinnamon mixture. |
| 5 | Sift the flour into a bowl and rub in the fat. |
| 6 | Stir in the ground almonds and remaining sugar and mix to a soft dough with the yolk and two tablespoons of cold water. |
| 7 | Roll out the dough to the same diameter as the tin and lay over the fruit. |
| 8 | Bake for 30 minutes until the cake is golden. |
| 9 | Leave in the tin for 5 minutes, then turn out. |
| 10 | Serve warm with fromage frais. |
