Recipe of the Month

May 30, 2016 | 0 Comments | Filed under: 2016, June 2016

Rhubarb squares, by Helen Grainger

Rhubarb crumble is a classic, but here’s something a little different that is perfect either as a pudding or an afternoon tea treat.

Preheat your oven to 180C, and line a shallow baking tin (like one you would use for brownies) with greaseproof paper.

Cream together 85g unsalted butter with 250g muscovado (or dark brown) sugar and 1 large egg.

Then stir in 225g plain flour, 1 tsp bicarbonate of soda, ½ tsp salt and 300ml soured cream or crème fraiche.

Finally, stir in 300g uncooked rhubarb, cut into 1cm pieces.

Pour this mixture into the baking tin, scatter with roughly chopped nuts (e.g. flaked almonds, walnuts, brazil nuts, hazelnuts – or a mixture!) and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.

When ready, it can be enjoyed as a pudding immediately, or you can leave it to cool and then cut it into squares.

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