10 Aug // treats in the tin

My parents were down this weekend and Dad and I spent Saturday at Ruth Pretty's cooking school in Te Horo. It was a weekend filled with food and wine and banter and it deserves a whole blog post all to itself. Tonight that is not going to happen; as the title suggests I've had a spot of food fatigue (plus a belly fulll of whiskey and cake). Not possible you may think? Well nor did I but this week I've just been a bit flat. Maybe it's the harsh reality sinking in of being single and heart-confused in winter? Naaaaaah I'm alright!

I'm back to baking. Last night I made a hummingbird cake with the huge bag of carrots our flat acquired over the weekend, and while I was faffing about the kitchen I finally got around to the rhubarb slice. The recipe is inspired by a Donna Hay one, but I made a few changes as you can see below. I also made these confit oranges with saffron which feature in the latest Dish magazine and also on this blog right here.

I sassed up the slice with a bit of the orange syrup, plus I added almonds. With all the butter, it is luscious! There's still half a tin sitting on my bench begging me not to eat it, so if you're walking past pop up for a cup of tea and a baked treat.

Our seafood adventure in detail and a tasty hummingbird birthday cake will be following shortly. Get hungry!

Rhubarb Crumble Slice

(based on Donna Hay's recipe here, but given the heartbreakpie once-over)

Preheat oven to 180*C.

Take:

  • 100g melted butter
  • 1/3 cup caster sugar (I used white)
  • 1 cup of plain flour, sifted (I used a colander, could not for the life of me find the sieve)
  • 1/2 tsp baking powder, sifted (see above)
  • 1/2 cup desiccated coconut
  • 1/4 cup milk
  • Combine all the above ingredients in a bowl and mix to combine. Press into a slice-appropriate baking tin (about 17cm x 27cm) lined with baking paper and butter.

Take one bunch of rhubarb, trimmed and chopped. Combine with 3/4 cup sugar, 1 tsp vanilla essence. Here is where I added some of the orangey-sugar syrup from above, as well as some orange zest and a teensy sprinkling of cinnamon. Spread over the base.

To make the crumble topping, combine 1 cup flour, 1/4 cup caster sugar and 100g cold chopped butter. If making again, I'd omit a bit of the butter. I would also think about reducing the sugar at the rhubarb stage. Anyway, crumble the butter through the flour and sugar to make a crumbly texture. Here I also under-measured the flour and added some ground almonds and some chopped slivered almonds. I am certain the slice was better for it. So give it a go! It's a goodie. Crumble over the mixture and bake 35-40 minutes until golden. You could serve it sliced either with cream or yoghurt, or you could just leave it to set and take a slice for an afternoon treat at work.