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1
Prepare a 10-inch tart pan with removable sides.
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2
To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
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3
Add in the cold butter and process until the texture of coarse meal.
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4
Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
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5
Gather dough into a ball.
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6
Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
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7
Pierce crust all over with a fork.
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8
Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
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9
For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
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10
Remove from heat.
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11
Mix in almonds, sugar and cinnamon.
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12
Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
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13
If you are making this a day ahead, cover and refrigerate.
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14
For the filling: set oven to 375 degrees.
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15
In a bowl toss the rhurbarb, flour, sugar and lemon zest.
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16
Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
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17
Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
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18
Remove from oven and reduce temperature to 350 degrees.
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19
Spoon the rhurbarb filling into the warmed crust.
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20
Crumble the streusel over the filling.
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21
Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
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22
Cool tart on a rack for 30 minutes.
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23
Serve warm or at room temperature.
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24
Delicious!
