First make the pastry, by mixing together the flour, sugar and salt. Add the non-dairy butter and lightly rub in to the flour with your fingertips. Continue this until the mixture resembles fresh breadcrumbs. Drizzle over a tablespoon of water and begin to bring the dough together with your hands. Adding a splash more water if you need to, bring the bough into a smooth ball and wrap in cling film. Refrigerate for 30 minutes and preheat the oven to 180°C (Gas Mark 4, 350°F).
Place the rhubarb compote ingredients together in a small pan and bring to a simmer. Allow to bubble foe 5 minutes, or until the rhubarb has started to soften. Leave to cool.
Remove the pastry from the fridge and roll out on a floured surface to the thickness of a £1 coin. Roll the pastry around a rolling pin and transfer to a tart tin. Line the tin by pressing the pastry well into the edges. Prick the base with a fork and line with parchment paper. Transfer to the oven to cook for 20 minutes.
While the pastry is cooking mix together the melted non-dairy butter with the caster sugar in a large bowl. Stir in the ground almonds, almond extract, baking powder and bicarbonate of soda until well combined. Sift in the flour and gradually whisk in the soya milk. Lastly whisk in the vinegar.
Strain the rhubarb filling over a sieve or colander to remove any excess liquid. Remove the tart case from the oven, discard the baking paper and spread the solid rhubarb compote over the pastry baser.
Top the tar evenly with the almond frangipane and smooth the top using the back of a knife. Decorate with rhubarb, if using and sprinkle with flaked almonds.
Transfer the tart to the oven and cook for 30 minutes. It should be golden brown and slightly risen, but still raw in the middle. Cover loosely with a sheet of foil and bake for a further 30 minutes.
Remove from the oven, when cooked and dust lightly with icing sugar. Cut into slices and serve either hot or cold, with non-dairy cream of custard.
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