Rhubarb and ginger bakewell - Recipe | Folláin

Ingredients

• For the shortcrust pastry: of
• 110g of plain flour
• 25g of caster sugar
• 50g cold of butter (cubed)
• Pinch of of salt
• 1/2 of beaten egg (plus 2 tsp cold water if needed)
• For the frangipane filling: 50g of butter (softened)
• 40g of caster sugar
• 1 of egg
• 25g of ground almonds
• 40g of plain flour
• ½ tsp of baking powder
• 3–4 tbsp of Folláin Rhubarb & Ginger Jam
• To serve (optional): of
• of icing sugar (for dusting)
• Dollop of of freshly whipped cream
• 2 tbsp of stewed rhubarb