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Rhubarb & Custard Slice 

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Combine these two classical combinations into this delicious sweet treat perfect for sharing.  

SERVES 12

 

FOR THE BASE  

250g plain flour  

1.5 tsp baking powder  

200g caster sugar  

125g cold unsalted butter, cut into small cubes   

1 egg  

1 tbsp of water  

FOR THE FILLING 

90ml water  

50g caster sugar  

800g rhubarb, cut into 6cm lengths  

Half tsp Madagascan vanilla natural extract 

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   

  1. 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 1 tbsp of water then mix in using a butter knife. Without overworking, bring the mixture together with your hands to make a smooth dough. Cover and leave in the fridge for 30 mins.   
  1. For the filling, bring 90ml of water mixed with 50g of the sugar to the boil in a wide pan, reduce to a simmer and 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.  
  1. Remove with a slotted spoon and set aside on a plate to cool. In a jug, mix the rest of the sugar, eggs and yolk, cream and vanilla extract until just combined, set aside.   
  1. Heat the oven to 180C/gas 4 and grease a 20cm x 30cm traybake 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.   
  1. Turn the oven down to 150C/gas 2. Carefully press strips of the reserved dough all along the edges of the tin to seal in the dough after any shrinkage from baking. Scatter the rhubarb and pour over the custard. Bake for 40 mins or until the centre is set, but with a slight wobble. Cool for at least 30 mins.  

COOK’S 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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Rhubarb Custard Slice

www.oetker.co.uk  

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.