1. Cream butter with 3/4 cup of the sugar. 2. Beat in yogurt, egg yolk and orange rind. 3. Combine flour, baking soda, salt and 1/2 cup of the almonds. 4. Gradually stir into butter mixture until mixed. 5. Using wet spatula or hands, spread dough evenly onto bottom and 3/4 inch up side of greased 10-inch springform pan. 6. Toss rhubarb with remaining sugar and orange juice. 7. Arrange evenly over the dough. 8. Sprinkle remaining almonds around the edge. 9. Bake in 350 F or (180 C) oven for 45-50 minutes or until pastry edge is golden brown and rhubarb is tender. 10. Let cool on rack. 11. Remove side of pan. 12. To make Glaze: In small saucepan, bring strawberry jelly and 3 tbsp of water to a boil while whisking constantly. 13. Reduce heat and boil gently whisking often for approx. 14. 3 minutes or until thickened. 15. Brush over rhubarb and sides of cake. 16. Let stand to cool for 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
