• 1 non-stick, 12-inch rectangular, loose bottom tart pan
  • ​¼ cup plus 4 tsp (80 grams) Ontario butter, melted, then cooled
  • ¼ cup plus 2 tsp (70 grams) granulated sugar
  • 2 tbsp or 40 grams liquid honey
  • 3/4 cup or 95 grams all-purpose flour
  • 1/3 cup or 40 grams almond flour
  • 1 teaspoon baking powder
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup or 120 grams Ontario plain yogurt (full fat)
  • 4 stalks local rhubarb, cut into thin strips
  • 1/2 cup or 50 grams crushed pistachios  
  • 1 tbsp pearl sugar for dusting the top of the tart

  • Preheat your oven to 350°F (177°C).
  • In a medium mixing bowl, combine melted butter, honey, lemon juice and granulated sugar and mix until sugar is nearly dissolved and smooth. 
  • Add the yogurt, baking powder and almond flour and stir until combined thoroughly.  Gently fold in your all-purpose flour, taking care not to over mix. 
  • If you do not have a non-stick tart pan, brush the pan with butter or cooking spray. Pour the batter evenly into the pan and smooth out until it is an even layer. 
  • Sprinkle the pistachios evenly over the top and then arrange the rhubarb on top (I like to lay mine on a diagonal but use whichever pattern you prefer).
  • Sprinkle the top with pearl decorating sugar.
  • Place the cake in the middle rack of the preheated oven and bake for 35 - 45 minutes or until the centre is just slightly moist. 
  • Remove the cake and allow to slightly cool in the pan. 
  • Serve the cake with whipped cream and fresh mint if you desire. 

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