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1
Make the dough: crumble the butter into the flour and sugar with your fingers.
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2
Add egg and work into a dough ball and knead a couple minutes until smooth.
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3
Wrap in foil or plastic and refrigerate for at least 2 hours.
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4
Prep the filling after the dough has chilled and preheat the oven to 190C/375F.
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5
Wash rhubarb, peel if desired (I'm too lazy but will get rid of any stringiness) and cut into 1/2 in (1-2 cm) pieces.
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6
Grease a 9 in (22-23 cm) springform baking pan with butter.
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7
Roll out the dough into a large circle and line the pan with it, pressing the dough up the sides.
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8
If it falls apart in some parts, just press it in.
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9
Poke with a fork on the bottom.
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10
Separate the egg yolks and egg whites into separate bowls.
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11
Beat the egg yolks with half of the sugar (50g or about 1/4 cup) until creamy.
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12
Gently mix in the ground almonds.
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13
In a the other bowl, beat the egg whites until it forms stiff peaks like a meringue.
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14
Quickly beat in the rest of the sugar.
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15
Gently fold in the egg yolk and almond mixture.
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16
Put the rhubarb into the springform pan evenly accross the crust dough.
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17
Pour over the egg mixture and even off the surface.
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18
Push down the sides of the dough if it's too high up the pan.
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19
Bake in the 190C/375F oven for 40 minutes.
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20
Remove, and let cool for 10 minutes in the pan before removing the springform.
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21
Once completely cooled, you can sprinkle with powdered sugar.
