Sunday, 16 March 2014

Rhubarb and ginger tray bake recipe...

Tesco have been knocking it out of the park with their recipes recently, I loved their chorizo, kale and rice stew recipe and this rhubarb tray bake was definitely a hit with my colleagues! It must be good as Mark ate several slices, despite not even liking rhubarb!  I added some ginger to this as I love rhubarb and ginger together and I think this really helped to lift the flavour and add a bit of an edge to a very sweet mixture. I did completely mess up this recipe as I made too much topping but actually more crumbly goodness can never be a bad thing right?!



Ingredients

* 100g (3 1/2oz) plain flour
* 1/2 tsp baking powder
* 250g (8oz) rhubarb, cut into 1cm (1/2in) slices
* 1 tbsp soft brown sugar
* 125g (4oz) unsalted butter, room temperature
* 100g (3 1/2oz) caster sugar
* 2 eggs
* 5ml (1 tbsp) vanilla extract
* Crystallized ginger (to taste) 
* Ginger syrup

For the topping
* 75g (3oz) unsalted butter
* 75g (3oz) plain flour
* 125g (4oz) soft brown sugar
* 50g (2oz) walnuts, roughly chopped
* 50g (2oz) oats
* Crystallized ginger (to taste) 

Preheat the oven to gas 5, 190°C, fan 170°C. Butter a 20 cm (8in) square tin and line with nonstick baking paper. 



To make the topping, fork together the butter, flour and sugar into big crumbs, then mix in the walnuts, crystallized ginger and oats. Chill in the fridge.


In a bowl, mix 100g (3 1⁄2oz) flour with the baking powder and a pinch of salt.  Using another bowl and an electric hand mixer, beat the butter and caster sugar until fluffy; about 3 minutes. Add the eggs, one at a time, and combine. Beat in the vanilla, then the flour mix.



In another bowl, combine the rhubarb, 1 tbsp of flour and the soft brown sugar. I also added some syrup from the stem ginger I had in the fridge which was gorgeous!


Spoon your cake mix into your tin.


Cover with half the topping, the rhubarb, then the remaining topping.


I also drizzled some extra ginger syrup over this before I added the final layer...


Bake in the oven until a skewer comes out clean.


Enjoy with a cup of tea!

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8 comments

daisychain said...

Rhubarb and Ginger is the best combo ever, this looks so good! xx

Sophie said...

I'm not a fan of riverbank but I could squeeze this in!
Sophie
X

Sophie said...

Rhubarb haha not riverbank autocorrect!
X

claire (jazzpad.) said...

Mmmm this looks delish Maria! Your baking has looked excellent lately :) <3 Claire @ Jazzpad

Winnie said...

Oh my gosh this sounds so good. I love anything ginger too so this looks awesome!

Vicki said...

eh yum these sound AH-mazing!!! :) x

The Style Rawr said...

Oh lordy, Maria I'd love for you to cook for me! I love Rhubarb. NOM.

Tara x

The Feather Den said...

Oh MY, that looks delicious. I love rhubarb! Thanks for sharing this, I can't wait to have a go.

x Michelle | thefeatherden.net

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