Rhubarb, Custard & Raspberry Slice
This delicious and easy to make dessert combines three classic flavours. It’s perfect for morning coffee, afternoon tea or as a pudding. It’s also ideal for taking on picnics in summer.
Rhubarb, Custard & Raspberry Slice
This delicious dessert combines three classic flavours. It’s perfect for afternoon tea or as a pudding. It’s also ideal for taking on picnics in summer.
Ingredients
- 400 g Fresh Rhubarb
- 225 g Caster Sugar
- 260 g Slightly Salted Butter
- 3 medium Eggs
- 175 g Self Raising Flour
- 50 g Custard Powder
- 100 g Ground Almonds
- 400 g Madagascan Vanilla Custard
- 150 g Icing Sugar
- 20 ml Water
- Freeze-dried Raspberry pieces
Instructions
- Preheat oven 230°C.
- Line a baking sheet with baking paper.
- Trim the rhubarb and cut into 2cm lengths, then pat down with kitchen roll.
- Spread out the rhubarb in a single layer on the baking sheet and sprinkle with 25g of the caster sugar.
- Bake for 20–25 minutes or until the rhubarb is lightly caramelised, then remove from the oven and leave to cool while preparing the cake.
- Reduce the oven temperature to 180°C and grease and line a 28 x 22cm shallow baking tin with baking paper.
- Beat together the remaining sugar with the butter, eggs, flour, custard powder and ground almonds, until pale and creamy. Then fold in the rhubarb.
- Pour the batter/custard into the prepared tin and spread evenly.
- Bake for 45–50 minutes until risen and the sponge feels just firm to the touch but the custard is still quite wobbly in the centre.
- Remove from the oven and leave to cool in the tin.
- In a bowl mix together the icing sugar with the water, whisk until smooth, pour over the top of the bake and spread evenly, then sprinkle with the freeze dried raspberry pieces and leave to set.
- Once set, cut into slices and serve.