Find inspiration with a dish supplied by Fountains Abbey & Studley Royal. It features rhubarb, a versatile crop that we're using here to make a scrumptious bakewell tart:

Ingredients:

Pastry

• 175g plain flour
• 75g butter
• 3 egg yolks
• 75g caster sugar

Filling

• 1 stalk of rhubarb
• 200g butter
• 200g icing sugar
• 4 eggs
• 200g ground almonds
• 100g plain flour
• 120g rhubarb jam
• Flaked almonds to decorate

Method:

• For the pastry, place the flour, butter, egg yolks and caster sugar together in a food processor and pulse to combine. If necessary, add a little water to help bring the mixture together.
• Flour a work surface and roll out the dough, enough to cover a 20cm tart tin. Place the rolled out dough in the tin and leave it in the fridge to cool for one hour.
• Preheat the oven to 170°C (150°C for fan assisted ovens).
• Cut the rhubarb into 2½cm (1in) sticks and place them in a roasting tray with a small amount of water. Roast in the oven for 5 to 8 min until tender.
• To make the frangipane filling, beat the butter and icing sugar together until light and fluffy. Slowly add the eggs one at a time and mix well. Add the ground almonds and flour and mix until they are fully incorporated.
• Spread the jam onto the pastry base and cover with the frangipane mixture. Place the rhubarb sticks on top.
• To decorate, scatter flaked almonds over the tart and bake in a preheated oven for 20 to 25 min, or until set and golden brown. The filling should still be quite moist.