Prepare rhubarb by rinsing thoroughly to remove any dirt and cut off ends by about 1/2”. Cut stalks into 4” long sections, leaving the thickness as is.

In a cast iron skillet on medium heat, warm 2 tablespoons butter until melted. Add in sugar and stir. Toss in rinsed, cut rhubarb (make sure to pat dry so it's not wet when going into the pan), stir until fully incorporated so that sugar evenly coats the stalks. Keep stove on med-low heat, cover pan for 1 minute, and then lift lid and continue to cook rhubarb for another 4 minutes. *Do not stir, rhubarb will fall apart and completely lose it’s shape. Simply lift pan and rotate side to side gently so that the sugar caramelizes evenly. You can do this once or twice over this 5 minute process.

Meanwhile, juice orange. In small bowl, combine juice, remaining 2 tablespoons warmed butter and pinch of sea salt. Stir. Slowly pour mixture evenly across skillet, and allow rhubarb to continue to caramelize. Watch for a deep amber color in sugar and keep a close eye so it does not burn, about another 15 - 20 minutes or so. Remove from heat when the liquid surrounding the rhubarb is thick and syrupy. Allow to cool to room temperature in pan ( this will also help the rhubarb firm up enough to lift from pan and into the crust, keeping it’s shape).

Preheat oven to 375 degrees. To prepare the crust, pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and pulse in short stints until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Finish by pulsing in up to 1/4 cup ice cold water just until a dough ball forms.

Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour and add a sprinkle of extra flour if it’s too sticky to mold. Using a rolling pin, roll out dough to 1/4” thick.

Grease a small 8x10 baking dish (this is the size I used but you could use any similar in size pan, square or round) and fill with dough, pressing edges in. In a small bowl, whisk egg white. Poke crust with fork on base, brush on egg white wash and bake for approximately 8-10 minutes as a pre bake step.

Note: do not completely bake crust, you want it half-baked before being filled since the rhubarb will essentially be finished before going into the oven with the crust.

Remove crust from oven and cool for 5 minutes. Using a spatula, carefully lift caramelized rhubarb, stalk by stalk into the tart, placing each stalk as close together as possible to the next. Return to oven and bake for approximately 15-25 minutes, or until the center of the tart is bubbling, and the crust is golden brown.

While the tart is baking, prepare toasted almonds. Warm cast iron skillet on medium heat, adding 2 tablespoons of butter to melt. Add almonds and stir until butter evenly coats all. Add a pinch of sea salt and toast, stirring continuously until almonds are lightly browned, about 2-3 minutes.

When the tart is fully baked, remove from oven, sprinkle toasted almonds and powdered sugar on top, and serve with a dollop of whipped cream.

Note: 2 lbs of rhubarb will shrink in size during caramelization. Depending on your size of pan, you may need to use just slightly less. You can also stack up extra rhubarb on a second layer if needed… always a win!