Butter pastry:
1-1/3 c. flour
1/4 c. sugar
1/2 c. butter
1 lg. egg yolk

1 lb. rhubarb
1 c. sugar
1 c. blanched almonds
6 Tbsp. butter
2 large eggs
1/4 t. almond extract

Butter pastry: Combine flour, 1/4 c. sugar, 1/2 c. butter and egg yolk with a fork until dough holds together. Pat into a ball.
Press dough evenly over the bottom of a 10-inch tart pan. Bake in 300 degree oven for 20 minutes until pale gold.
Cut rhubarb into 1-inch lengths. Place in frying pan with 5 Tbsp. sugar and 1/4 c. water. Let sit 10 minutes then cook over med. low heat until water boils. Turn over rhubarb pieces and cook 2 more minutes.
Blend nuts into a fine powder in food processor. Add remaining sugar, butter eggs and almond extract. Pour into pastry. Add rhubarb pieces. Bake in 350 degree oven 35-50 minutes until center is firm. Cool 15 minutes.