I am known to loath rhubarb, but recently decided to give it another chance. Gärtner-Blog's call for a rhubarb event, and a special offer by my supermarket of choice meant I could no longer postpone the experiment. I also decided that baking something experimental would be ideal as my first blog event. Said supermarket also offers monthly recipe cards (to educate the nation, I guess), so I decided to make their Rhubarb Crumble Squares with Orange Zest. Well, sort of. I didn't have a square baking dish and no oranges. Also, I am a fussy eater and don't like bits of fruit in my cake. You can tell where this is heading...
Anyway, so I substituted the orange for 2 lemons, boiled the rhubarb to a pulp and used it as a third layer rather than dealing with rhubarb pieces in the dough. I also reduced the sugar required for the dough by about 25g. I was quite pleased with the result - the cake is moist and the rhubarb gives it a nice zingy taste. The cake also freezes well. You can tell from the picture that the fruit layer is quite thin, so I would probably double the amount of fruit next time. Which probably answers your question - yes, I have been converted. Bring on the rhubarb, I say....
I live in London and suffer from nut and several other allergies. When it comes to food, my motto is "fast and furious", so no 10 course meals on the horizon here. But I hope you will come back anyway to share some of my nutsense.
1 comment:
Thank you for this wonderful recipe and for participating in "Garten-Koch-Event: Rhubarb/Rhabarber"
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