Rhubarb and Strawberry Slices

We had guests for lunch the other day and I baked these delicious Rhubarb and Strawberry Slices to have for dessert.   We had them along with some sliced strawberries and cream.   They went down a real treat!  And I am not surprised for they are truly delicious!  These are S P R I N G personified!



Rhubard and Strawberries are a flavour combination that was truly made in heaven.  It is no surprise that they are ripe for the picking during the same season.   They are truly meant to go together.

 

These squares are absolutely fabulous . . .  with a sweet and buttery shortbread base . . .



Topped with a moist and fruity . . .  ALMOST custardy topping  . . .

 

There is not much about these that is unlikeable.  Delicious on the day . . .  delicious two days later.   These are almost dangerous to have around . . .  they are that good.  Trust me.

*Rhubarb and Strawberry Slices*

Makes 16 servings

Printable Recipe 

These are moreishly delicious.   Rich.   Moist.   Fabulous, simply fabulous. 

For the base:

6 ounces butter (3/4 cup)

210g of plain flour (1 1/2 cup)

7 TBS sugar 

For the topping:

2 large free range eggs

195g of white sugar (1 cup)

100g soft light brown sugar (1/2 cup packed)

140g of plain flour (1 cup)

3/4 tsp baking powder

1/2 tsp salt

10 sticks of rhubarb sliced into 1/4 inch sliced (about 3  cups)

6 or 7 large fresh strawberries,halved and sliced 1/4 inch thick (about 1 cup)

icing sugar to serve (optional) 

 

First make the topping as it will need to sit for about half an hour before proceeding.   Beat the eggs together with the sugars.   Sift together the flour, baking powder and salt.  Stir this into the egg mixture.   Add the fruit and stir to combine   Allow to stand for half an hour.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch baking tin.

Rub the butter into the flour for the base.   Stir in the sugar.   Press this mixture into the bottom of the pan.  Spread the fruit mixture evenly over top.   Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.  Allow to cool completely before cutting into slices.   Dust with icing sugar to serve. (optional)