On a lightly floured surface, roll Pâte Sucrée into a 14x10-inch rectangle. Transfer dough to a 12x8-inch removeable-bottom tart pan, pressing into bottom and up sides. Trim excess dough. Freeze for 30 minutes. Place pan on a rimmed baking sheet to catch drips.
Preheat oven to 375°F (190°C).
Bake crust for 10 minutes. Let cool completely.
Spoon Almond Cream Filling into prepared crust, using an offset spatula to smooth. Place sliced rhubarb on top of filling in a chevron pattern.* Sprinkle with sugar. Bake until filling is set and crust is golden brown, 35 to 40 minutes. Let cool in pan for 15 minutes before carefully removing.
Notes
*To make a chevron pattern, cut each stalk of rhubarb in half lengthwise. Keeping the two halves together, make 1-inch slices on an angle. When the top and bottom halves are placed next to each other, they will make a nice “V” shape.
Recipe by Bake from Scratch at https://bakefromscratch.com/rhubarb-almond-tart/