Rhubarb slice Recipe

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serves:

16

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

35 min

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.

Ingredients

  • 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

Method

  • 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.

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