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Rhubarb frangipane slice
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in a buttery French-style slice with tangy rhubarb and sweet almond topping.
Ingredients:
  • 150g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 4.40 gm vanilla essence
  • 2.00 egg
  • 150g (1 cup) plain flour
  • 5.00 gm self-raising flour
  • 60ml (1/4 cup) milk
  • 80g butter, at room temperature
  • 107.50 gm caster sugar
  • 100.00 gm almond meal
  • 4.40 gm vanilla extract
  • 82.50 ml Strawberry Fruit Spread
  • 6 thin rhubarb stems
  • 62.50 ml natural sliced almonds
Instructions:
  • Preheat the oven to 180C and prepare a 16 x 26cm slice pan by greasing and lining it, with the lining allowing the sides to overhang.
  • In a bowl, vigorously mix butter, sugar, and vanilla until light and creamy. Then, incorporate the egg, followed by gently folding in the mixture of flour and milk until just combined.
  • Evenly distribute mixture in pan. Bake for 15-20 minutes, or until a skewer poked into the center comes out clean.
  • Cream together 80g of room temperature butter, 1/2 cup of caster sugar, and 1 cup of almond meal using an electric beater until pale and creamy. Then mix in 1 egg and 1 teaspoon of vanilla extract, followed by 2 tablespoons of plain flour, mixing until just combined.
  • Spread a generous layer of 1/3 cup St Dalfour Strawberry Fruit Spread onto the Buttery Slice Base. Spoon the almond mixture over the spread, then gently smooth the surface. Arrange 6 thin rhubarb stems on top and sprinkle with 1/4 cup natural sliced almonds. Bake at 160°C for about 45 minutes until golden and firm. Allow to cool in the pan before cutting into pieces. Enjoy!

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