Cream butter with 3/4 cup of the sugar.
Beat in yogurt, egg yolk and orange rind.
Combine flour, baking soda, salt and 1/2 cup of the almonds.
Gradually stir into butter mixture until mixed.
Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
Toss rhubarb with remaining sugar and orange juice.
Arrange evenly over the dough.
Sprinkle remaining almonds around the edge.
Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
Let cool on rack.
Remove side of pan.
To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
Reduce heat and boil gently whisking often for approx.
3 minutes or until thickened.
Brush over rhubarb and sides of cake.
Let stand to cool for 5 minutes.
Ingredients:
3/4 cup butter, softened
1 1/4 cups granulated sugar
1/3 cup plain yogurt
1 egg yolks
1 teaspoon grated orange rind
2 cups all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
3/4 cup sliced almonds
5 cups chopped rhubarb
1 tablespoon orange juice
1/3 cup strawberry jelly
Steps/Methods:
Cream butter with 3/4 cup of the sugar.
Beat in yogurt, egg yolk and orange rind.
Combine flour, baking soda, salt and 1/2 cup of the almonds.
Gradually stir into butter mixture until mixed.
Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan.
Toss rhubarb with remaining sugar and orange juice.
Arrange evenly over the dough.
Sprinkle remaining almonds around the edge.
Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender.
Let cool on rack.
Remove side of pan.
To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly.
Reduce heat and boil gently whisking often for approx.
3 minutes or until thickened.
Brush over rhubarb and sides of cake.
Let stand to cool for 5 minutes.
