Crunchy rhubarb crumble tart

For the pastry:

6ozs (175g) plain white flour

3ozs (75g) butter

1 dstsp caster sugar

1 beaten egg,

approximately 5-6 stalks of red rhubarb 75-110g (3-4oz)

For the crumble:

3ozs (75g) unsalted butter

3ozs (75g) plain white flour

6ozs (175g granulated sugar from the vanilla pod jar 3

ozs (75g) chopped almonds (unpeeled)

To serve:

Softly whipped cream or custard