1 Pastry Sheet
4-5 Rhubarb Stalks
15cl Fresh Cream
50g Almond Meal
Wash the rhubarb stalks and cut in diagonals to have losanges. Set aside.
Beat together the eggs, sugar and cream.
Roll out the pastry sheet on your dish, cover with almond meal and pour the egg mixture on top.
Place the rhubarb pieces on top delicately, trying to create geometrical flowers. You might want to try on a dry surface first until you get it.
Cook 30 min at 180 C, check if done, and if not keep cooking until firm and slightly golden. I think mine cooked 40 minutes. Transfer to the oven and cook another 3-4 minutes until cooked to your liking.