Put the rhubarb in a saucepan with the
apple juice and 50 g/2 oz of the sugar. Bring to the boil,
reduce the heat and simmer gently for 6 minutes until tender. Puree in
a blender or food processor. Blend the comflour with the water in a
saucepan. Stir in the rhubarb puree and bring to the boil, stirring.
Cook for 2 minutes until thickened and clear. Turn into the flan case
(pie shell) on a baking (cookie) sheet.
Cream together the cheese and vanilla essence. Beat in the egg and the
remaining sugar, then spoon over the rhubarb. Decorate the top with
blanched almonds and bake in a preheated oven at 180°C/350°F/gas mark
4 for about 40 minutes or until risen, golden and firm to the touch.
Leave to cool, then chill. Serve cold with vanilla ice cream.