Our rhubarb slice is a rich and decadent teatime treat with sharp tangy rhubarb and a crunchy walnut base. Rhubarb, you may be surprised to hear, is technically a vegetable, not a fruit! Forced rhubarb is in season from December until March, and field grown from April until September, meaning this classic British ingredient can be used almost all year round. Rhubarb has a tart flavour that works well in a variety of bakes and puddings, such as a classic rhubarb crumble or simply stewed and served with custard. Rhubarb slice is a crowd-pleasing bake that is a great way to use up any excess rhubarb you might have from the garden. This rhubarb slice also makes a fabulous dessert served with lots of cream.
- 400g rhubarb stalks
- 2tbsp demerara sugar
- 175g white flour
- 25g caster sugar
- 100g butter
- 1 egg yolk, preferably free-range
- 1tsp vanilla extract
- zest of 1 orange
- For the filling:
- 75g butter
- 45g light brown sugar
- 1tbsp honey
- 150g walnuts, roughly chopped
- 2tbsp cream
- You will need:
- 26cm x 16cm x 3cm deep rectangular tin, greased and lined
Preheat oven to 180°C. Slice the rhubarb into strips either the length or width of the tin. Toss with the demerara sugar and roast for 10 mins until just softened.
Put the flour and caster sugar into a food processor, add the butter, egg yolk, vanilla extract and orange zest and pulse to combine. Press into the baking tin, prick the base, and bake in a preheated oven for 18-20 mins or until pale golden and cooked through.
To make the filling, put the butter, sugar, honey, and walnuts into a saucepan and cook over a low heat until mixture is a pale straw colour (about 10 mins), add the cream and cook for a few more seconds.
Spread filling over the base of the slice and return to the oven for 10-15 mins, until the topping is caramelised.
Remove and allow to cool on a wire rack, top with the cooked rhubarb and cut into 2 strips wide and 8 lengthways, to make 16 pieces.