Tarty rhubarb slice
I won’t lie: this is not the prettiest slice, despite the likeable light pink of the rhubarb pictured above. You’d be lucky to find such complimentary light at this time of year, so in reality they are a bit pinky-brown. However, if you are a rhubarb fan, these are pretty damn droolworthy – quite literally. You know how your mouth waters when you see lemon tart? This does that. Except it also has that nice subtle berry-like taste that the reddest part of rhubarb stalks provides. As soon as I spotted the recipe on The Quinces and the Pea, it was only a matter of time before I tried these. The only adjustment I made was to use a different base, which has quickly become a favourite since I made that maple, apple and nut slice. It’s a bit crunchy, and has a gorgeous caramelly flavour thanks to the light brown sugar. It’s also super easy to but together. It works really well with this slice, and would do even better with a pinch of powdered ginger in the base. If you’d rather head on a rhubarb/vanilla route however, the original base sounds more appropriate.
This was a somewhat thin sort of slice, so if you want it thicker just use a slightly smaller pan. I know the recipe looks scary and a bit daunting, but it’s honestly no more effort than making a cake. EDIT: I also found a brown butter rhubarb ginger slice…another excellent idea!
makes one 8×8″ pan
- 115g butter, softened
- 1/3c light brown sugar, tightly packed
- 1c flour (fluff it up first)
- optional: 1/4 tsp powdered ginger
You can make a little extra for drizzling over your oatmeal or ice cream in the morning if you like!
- 2.5-3c chopped rhubarb stalks (the red part only)
- 1/2c sugar
- 1c rhubarb puree
- 35g lemon juice (2 Tbs + 1 tsp)
- 65g sugar (1/3c)
- 3 eggs, beaten
- 1 1/4 Tbs cornflour