Ingredients
1/2 cup finely ground almond flour
1 tablespoon unbleached all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1 large egg yolk
1/4 teaspoon pure vanilla extract
4 1-inch thick slices brioche, a day old
1/4 cup strawberry preserves
1 stalk rhubarb
Confectioners’ sugar and toasted sliced almonds, for serving
Preparation
Preheat oven to 375°F. In a bowl, stir together almond flour, all-purpose flour, 2 tablespoons granulated sugar, baking powder, salt, butter, egg yolk, and vanilla until combined. (almond mixture can be transferred to an airtight container and refrigerated up to 3 days.)
Place brioche on a parchment-lined baking sheet. Divide strawberry preserves over slices followed by almond mixture; spread to cover completely.
Cut rhubarb stalk into thirds crosswise, then quarter each piece to create 12 pieces; toss with remaining 1 tablespoon granulated sugar. Arrange over brioche and bake until golden, puffed, and just set, about 15 minutes. Dust with confectioners’ sugar and sprinkle with almonds; serve warm.
