I am a follower of a great many food blogs. One of them I visit on a regular basis is The English Kitchen because I like the food on it. Nothing very fancy, just good food that's not a pain to make or costs a lot because of exclusive or hard to find ingredients.
On The English Kitchen I saw a very good looking recipe for strawberry and rhubarb slices and I had to make them. They are made up of two layers: a crust that's not overly sweet with a sweet and tart fruit topping. This topping is a nice contrast to the crust because it's pudding like (it sets but doesn't get dry like a cake).
I loved these slices a lot, and so thought my mum. My sister doesn't like anything with rhubarb because her stomach doesn't tolerate it (a pity) and my dad thought he liked to have something more cake-like so he didn't think much of it. But that didn't matter because there was more for me of course! (I liked them that much I took a slice for lunch yesterday ...)
Below you can find the recipe for 6 good servings or 8 smaller slices:
Ingredients for the crust:
- 85 grams butter
- 105 grams flour
- 3,5 tablespoons of sugar
Ingredients for topping:
- 1 egg
- 95 grams white sugar
- 50 grams light brown sugar
- 70 grams flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon salt
- 5 sticks of rhubarb (in 0,5 cm cubes)
- 4 big strawberries (in 0,5 cm cubes)
Make the topping in advance as it needs to stand in the fridge for at least half an hour.
Mix the eggs and sugars until fluffy with a hand mixer. Add all the other ingredients (except the fruit) one at a time and mix well. Then add the fruit and mix gently until all of the fruit is covered. Just make sure to not crush the strawberries altogether. Put in the fridge.
After half an hour, preheat the oven to 180°C.
Mix the three ingredients of the crust well until you get a firm dough. Press this dough into a buttered ovenproof dish (I used a 15 x 20 cm glass oven dish) so that the dough covers the whole surface of the dish.
Now pour the topping over the dough and make sure you spread the topping evenly.
Put in the hot oven and let bake for about 45 minutes or until the topping is set (doesn't wiggle) and is golden in colour.
Take out of the oven and let cool completely.
Serve immediately or up to several days afterwards (I kept them in the fridge).