Walnut & Rhubarb Slice
A rich and decadent teatime treat, or fabulous dessert served with lots of cream.
400g (14oz) rhubarb stalks 2tbsp demerara sugar
175g (6oz) white flour
25g (1oz) caster sugar
100g (3½oz) butter
1 egg yolk, preferably free-range
1tsp vanilla extract
Zest of 1 orange
For The Filling
75g (2½oz) butter
45g (1½oz) light brown sugar
150g (6oz) walnuts, roughly chopped
26cm x 16cm x 3cm deep rectangular tin, greased and lined
1 Preheat oven to 180°C or Gas Mark 4. Slice the rhubarb into strips either the length or width of the tin. Toss with the demerara and roast for 10 mins until just softened.
2 Put the flour and caster sugar into a food processor, add the butter, egg yolk, vanilla extract and orange zest. Pulse to combine. Press into the baking tin. Prick the base, and bake in a preheated oven for 18-20 mins or until pale golden and cooked through.
3 To make the filling, put the butter, sugar, honey, and walnuts into a saucepan and cook over a low heat until mixture is a pale straw colour (about 10 mins), add the cream and cook for a few more secs.
4 Spread filling over the base of the slice and return to the oven for 10-15 mins, until the topping is caramelised.
5 remove and allow to cool on a wire rack, top with the cooked rhubarb and cut into 2 strips wide and 8 lengthways, to make 16 pieces.
Per Serving: 173 calories, 12g fat (5g saturated), 12g carbs