1tbs brown sugar
1 tbs boiling water
1/2cup caster sugar
1/4cup hazelnut spread
1cup almond meal
2tbs plain flour
icing sugar to dust.
Preheat oven to 180c, roll out pastry dough over tart tin, bake with heat beads for 15mins, then without heat beads for ten.
Combine chopped rhubarb with brown sugar and water, set aside and stir couple of times.
In mixer beat butter and sugar until pale and creamy. Add eggs one at a time beating well after added.
Stir in the hazelnut spread, then stir in the almond meal and flour until well combined.
Drain rhubarb mixture then scatter half over pastry. Top with chocolate mixture spread with spatula then arrange left over rhubarb over top.
Bake for approx 30 minutes or until set.
Serve warm or room temperature with cream, ice cream or a sprinkle of icing sugar.