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1
To make the dough, heat the milk until lukewarm. In a bowl, mix the yeast, 3 1/4 cups flour and 1/4 cup sugar. Add the milk, egg and 7 tbsp butter and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 1 hour.
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2
Meanwhile, to make the crumbled topping, place the almonds, 2 cups flour, 1/2 cup sugar and remaining butter in a separate bowl and rub with your fingertips to crumble. Chill.
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3
To make the filling, bring the lemon juice, vanilla extract and 1/2 cup sugar to a boil in a saucepan. Add the rhubarb and simmer for 3 mins. Stir in the cornstarch paste and cook for 1 more min. Remove from the heat and cool.
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4
Preheat the oven to 400u00b0F. Grease and flour a 15 x 13 inch baking dish. On a floured work surface, roll out the dough to the same dimensions and transfer to the dish. Allow to rest for 20 mins.
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5
Spread the rhubarb filling over the dough, then sprinkle with the crumbled topping. Bake for 20-25 mins, until golden brown. Cool on a wire rack. Cut into 24 squares and serve with whipped cream.
