Rhubarb and Custard Slice…

Happy Monday. Rhubarb and Custard Slice anyone? Combine these two classical taste combinations into this delicious sweet treat. Perfect for sharing.

How To Make Rhubarb And Custard Slice:

Prep time 20 mins, plus chilling

Cooking time 1 hour


Serves 12

Ingredients :



For The Base:

  • 250g plain flour 
  • 1 ½tsp Dr Oetker Baking Powder 
  • 200g caster sugar 
  • 125g cold unsalted butter, cut into small cubes 
  • 1 egg 
  • 1 tbsp of water 


For The Filling: 

  • 90ml of water 
  • 50g caster sugar 
  • 800g rhubarb, cut into 6cm lengths 
  • ½tsp Dr. Oetker Madagascan Vanilla Natural Extract / Dr. Oetker Madagascan Vanilla Bean Paste 
  • 1 egg yolk 
  • 250ml double cream 
  • 75g caster sugar 
  • 3 medium eggs, 1 egg yolk 
  • 800g rhubarb, cut into 6cm lengths 
  • 250ml double cream 

To Serve:

  • a dusting of icing sugar 



How To Make:


For The Base:

  1. Mix the flour, Baking Powder and 200g of the sugar, rub in the butter with your fingertips until it resembles fine breadcrumbs. 
  2. Beat one of the eggs with 1tbsp of water then mix in using a butter knife. Then, without overworking, bring the mixture together with your hands to make a smooth dough. 
  3. Cover and leave in the fridge for 30 mins. 

For The Filling:

  1. In a wide pan bring 90ml of water mixed with 50g of sugar to the boil, reduce to a simmer then add the rhubarb in a single layer (you may need to do two batches), cover and cook for 3-4 mins until just tender. 
  2. Remove with a slotted spoon and set aside on a plate to cool. In a jug mix the rest of the sugar, the eggs and yolk, cream and Vanilla Extract until just combined, set aside. 
  3. Heat the oven to 180C, 160C fan, gas 4. Grease a 20cm x 30cm tray-bake or brownie tin. 
  4. Take a sheet of baking parchment big enough to line the whole tin, trace the base of the tin in the middle then roll the dough out to cover it. 
  5. Trim and reserve the excess pieces of dough.
  6.  Snip from the tip of the parchment to the tip of the dough in each corner then set into the tin, tidy up the parchment and gently press the dough to the edges. 
  7. Bake for 20 mins. 
  8. Turn the oven down to 150C, 130C fan, gas 2. 
  9. Carefully press strips of the reserved dough all along the edges of the tin the seal in the dough after any shrinkage from baking. 
  10. Scatter the rhubarb, pour over the custard and bake for 40 mins or until the centre is set but with a slight wobble. 
  11. Cool for at least 30 mins. 

TIP – bubble down the leftover rhubarb juices until reduced by half. Use as a drizzling syrup on pancakes or freeze in ice-cube trays and add to drinks.


Recipe and image courtesy of Dr Oetker.


What do you think of this Rhubarb and Custard Slice?

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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13 Comments

  1. Heather{Our Life In a Click}
    April 24, 2018 / 2:25 pm

    I love rhubarb! This looks so yummy!

    • Clairejustine oxox
      April 26, 2018 / 3:39 pm

      Thanks for the comment Heather 🙂

  2. Morgan Prince
    April 25, 2018 / 6:39 pm

    Oh this looks yummy! It reminds me of the things my dad used to make with rhubarb. #wordlesswednesday

    • Clairejustine oxox
      April 26, 2018 / 3:39 pm

      Thanks for stopping by Morgan 🙂

  3. Tamar SB
    April 26, 2018 / 8:56 am

    That is so pretty!

    • Clairejustine oxox
      April 26, 2018 / 3:39 pm

      Thanks for leaving a comment Tamar 🙂

  4. Snap
    April 26, 2018 / 6:32 pm

    I'm are real fan of rhubarb. This looks delicious.

    • Clairejustine oxox
      April 26, 2018 / 7:26 pm

      Thanks for stopping by 🙂

  5. Miz Helen
    April 27, 2018 / 7:05 pm

    Your Rhubarb and Custard Slice will be a great dessert! Thanks so much for sharing with us at Full Plate Thursday for the party this week. Hope you have a great week and come back to see us real soon!Miz Helen

    • Clairejustine oxox
      April 28, 2018 / 5:57 am

      Thanks for the comment Miz Helen 🙂

  6. Nikki-ann
    April 28, 2018 / 3:57 pm

    This looks and sounds delicious! 🙂

    • Clairejustine oxox
      May 7, 2018 / 8:44 pm

      Thanks for stopping by Nikki-ann 🙂

  7. May 21, 2018 / 10:21 am

    Oh wow! That looks and sounds so good…. #MMBC

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