The Traybake Series: Episode 5: Rhubarb Bakewell

We have finally reached the last recipe in my Traybake Series. I hope you have enjoyed trying these recipes. I have enjoyed trying to come up with these quick and easy recipes for those who don't have hours to spend on decorating big celebration cakes (or who don't like decorating as much as I do!!). This one is one of my personal favourites so I hope you have the opportunity to try it.

A Bakewell tart is a classic English dessert and, in my opinion, it deserves the hype it gets. When I was growing up the small Bakewell tarts with a fruity jam, soft almond sponge and topped with icing and a glace cherry were one of my absolute favourites. This is my take on that. Using fresh rhubarb to flavour my jam, this traybake is perfect for bringing in the start of the summer season. You can also opt for store bought jam, or make homemade jam with any fruit you fancy to modify the recipe to your tastes. I can't think of a single flavour that wouldn't work well in this instance!

The great thing about this is that the components can also be made separately if you know you will be pushed for time. I had some sweet pastry in the freezer from a recipe I made a while back so used this to save on time. If you want to make this rather than buy from the shops you can take the recipe from the 'Queen of Tarts' post I did previously. The jam can also be made well in advance if stored in an air-tight container.

I really hope you enjoy this recipe as much as I do!

Happy baking! X

Time: 1 1/2 to 2 hours

Serves: 16

Ingredients:

320 g sweet shortcrust pastry

For the jam:

500 g rhubarb

500 g caster sugar

For the cake:

150 g caster sugar

150 g butter

150 g ground almonds

2 eggs

To decorate:

300 g icing sugar

75 ml water

1 stick Rhubarb

50 g caster sugar

Method:

Preheat your oven to 180°C
If making the jam yourself cut your rhubarb bring to the boil in a pan together with the caster sugar (over a medium heat).
Boil until the jam sets on a teaspoon when put in the fridge for a few minutes (will take about 20 mins.
While your jam is boiling, grease a large foil tray, rollout your pastry to the same size as the base and fit it inside. Prick with a fork and blind bake for 12 mins.
While your base is cooking, mix together the butter, sugar and ground almonds.
Add in your eggs and continue beating. Add the flour a little at a time. If you think the mixture is too thick you can add a little milk but the mixture will be quite solid.
When the base is done, remove from the oven and pour over enough jam to cover the base.
Spoon over the cake batter. I did this by adding small spoonfuls at first as it won't be easy to spread with the jam. After I had most covered, I put the remaining batter on top and spread evenly.
Bake in the oven for 35 mins.
While this is baking put small rhubarb slices in a pan with 50 g sugar. Boil on a medium heat until the rhubarb is softened but not falling apart and the liquid has become syrupy. Set aside until needed.
When the cake is done remove from the oven and leave to cool for 10 mins while you make the icing.
Mix the icing sugar and water together into a thick icing and pour over the top. Place the rhubarb pieces on top to decorate and leave to cool completely.
Cut into squares and enjoy!