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Rhubarb And Custard Slice: Delicious And Sweet

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

Rhubarb And Custard Slice
Rhubarb And Custard Slice

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

Rhubarb And Custard Slice

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.

Rhubarb And Custard Slice
Rhubarb And Custard Slice

What do you think of this Rhubarb and Custard Slice? Recipe and image courtesy of Dr Oetker. Fancy trying a slice?

Rhubarb And Custard Slice

You might also like rhubarb for:

Breakfast –

Naked Barley Porridge With Maple Rhubarb And Pecans:

First up, calling all porridge pioneers. Stay ahead of the curve and swap your regular old oats for naked barley. Quick, easy and comforting, this recipe tastes just as great with milk as it does with a dairy alternative.

Give Rude Health’s Cashew Drink a go. It is the creamiest of their range. Top it with maple rhubarb and pecans to give your taste buds a tickle. Naked Barley Porridge With Maple Rhubarb And Pecans.

An Afternoon Treat-

Rhubarb Elderflower Tarts: Great For Afternoon Tea:

Secondly, how anbout making some Rhubarb Elderflower Tarts? How yummy! This recipe is using the brand new Sparkling Elderflower from Rocks Drinks. Delicious individual rhubarb tarts made easy with ready-made custard and delicious with an elderflower drizzle. Fancy trying out these yummy Rhubarb Elderflower Tarts? Rhubarb Elderflower Tarts.

Or An Evening Treat-

Heston’s Rhubarb Fizz:

Also finally, how about a Heston’s Rhubarb Fizz: A Cocktail For All Occasions? Are you looking for any cocktail recipes for any occasions that might be coming up? Christmas, Valentines day, a weekend treat?

Heston’s rhubarb fizz anyone? “With its deep pink tinge and a seductively unusual combination of flavours, this is the perfect Champagne cocktail for Valentine’s Day..” –Heston Heston’s Rhubarb Fizz.


Rhubarb And Custard Slice

Dr Oetker
Rhubarb and Custard Slice anyone? Combine these two classical taste combinations into this delicious sweet treat. Perfect for sharing.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Servings 12

Ingredients
  

  • 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
  • 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
  • a dusting of icing sugar

Instructions
 

  • For The Base: Mix the flour, Baking Powder and 200g of the sugar, rub in the butter with your fingertips until it resembles fine breadcrumbs.
  • 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.
  • Cover and leave in the fridge for 30 mins.
  • For The Filling: 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.
  • 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.
  • Heat the oven to 180C, 160C fan, gas 4. Grease a 20cm x 30cm tray-bake or brownie tin.
  • 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.
  • Trim and reserve the excess pieces of dough.
  • 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.
  • Bake for 20 mins.
  • Turn the oven down to 150C, 130C fan, gas 2.
  • Carefully press strips of the reserved dough all along the edges of the tin the seal in the dough after any shrinkage from baking.
  • Scatter the rhubarb, pour over the custard and bake for 40 mins or until the centre is set but with a slight wobble.
  • Cool for at least 30 mins.

Notes

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.

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19 comments so far.

19 responses to “Rhubarb And Custard Slice: Delicious And Sweet”

  1. Heather{Our Life In a Click} says:

    I love rhubarb! This looks so yummy!

  2. Morgan Prince says:

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

  3. Tamar SB says:

    That is so pretty!

  4. Snap says:

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

  5. Miz Helen says:

    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

  6. Nikki-ann says:

    This looks and sounds delicious! 🙂

  7. Kim Carberry says:

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

  8. I’m in love with this recipe. Maybe I can get the courage to try it for Mother’s Day. Would love for you to share at Funtastic Friday.

  9. I love rhubarb but the season is so short! Beautiful dish!! Thanks for sharing at the What’s for Dinner party – have an awesome week!

  10. Congrats for being featured at this week’s Inspire Me Monday party at Create With Joy, Claire – such a unique and colorful recipe – and Happy Mother’s Day to you! 🙂

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