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.