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I know, a weird name!  The name was invented when I stumbled and stuttered my way through trying to explain to someone that it was a Rhubarb and Blackberry Bake!  Et voila, we have Rhusberry!

And how the Rhusberry Bake came about was an almost accident too!

We have our lovely Rhubarb at the moment and last year I had made a version of these Coconut & Strawberry Slices using Rhubarb.  I could not remember what fruit I had paired with the Rhubarb. (Note to self – write things down as you go!)  This time around I thought I had taken some blackcurrents from the freezer but then discovered that they were in fact blackberries (my favourite!).  We’re at that time of year when all the fruit that was diligently frozen last year needs to be used up!

Rhubarb and Blackberry Bake

Ingredients:

For the base

  • 60 g desiccated coconut
  • 125 g spelt flour
  • 90 g soft light-brown sugar
  • 125 g butter, softened
  • 2 duck eggs
  • 1 level teaspoon baking powder

For the topping:

  •  sticks of rhubarb – roasted in the oven with about 3 tablespoons of vanilla sugar
  • 2 good handfuls of frozen blackberries (or in fact, any fruit you like!)
  • 2 level tablespoons soft light-brown sugar
  • 1 level tablespoon desiccated coconut

11 x 7 in baking tray.

Heat oven to 180 deg.

Wash and cut the rhubarb into approx. 1 inch slices.  Place on baking dish and sprinkle with sugar.  Bake in oven for about 25/30 minutes.

Put all the ingredients for the base into a large bowl, mix until smooth.  Spread mixture out on tray.

Top with your pretty slices of lovely pink rhubarb and blackberries.  Sprinkle on sugar and coconut.

Bake for about 45 mins.  (I would suggest covering it for last ten minutes – but this depends on your oven).   Allow cake to cool in tin for a bit before removing.  Cut into slices and serve.

I served this to our course participants on Sunday and it got a huge thumbs up!  So much so I just had to share the recipe!

Enjoy! 🙂

 

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