When the weekend comes around and the weather is still glorious, you just don’t want to spend so much time in the kitchen. Do you?No of course not!
The garden is calling but friends and family still want a good feed! Here’s my latest Spring recipe, perfect for you to use up that late rhubarb! Just add a dollop of cream! Dx
I used a small deep brownie tin
You will need
6 sticks of rhubarb chopped in two inch pieces
a handful of fresh or frozen blueberries
a handful of strawberries sliced
Pop these in the bottom of your prepared tin and sprinkle a little sugar on (I don’t as I like the tartness)
Now you will need
250 g of unsalted butter melted and slightly cooled
250 g of golden caster sugar or light brown sugar
2 teaspoons of vanilla extract or almond extract or one of each
now add 4 small eggs
and mix well again
125 g of ground almonds
125 g of good self raising flour with 2 teaspoons of baking powder
Mix well and use a couple of splashes of milk to loosen the mixture
Pour the batter over the fruit and liberally scatter sliced almonds over the top. The top becomes the bottoms and is therefore nice and crunchy!
Bake at 160/170 fan oven for up to 45 mins. Once the centre is from it is cooked.
Let it cool slightly and then turn it upside down on a board.
Don’t worry if some of the fruit stays in the tin. Use a pallet knife to repair.
Serve with cream, custard or ice cream and enjoy!