Recipe Rhubarb frangipane slice : Practical and Delicious

Recipe Rhubarb frangipane slice : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Rhubarb frangipane slice. You are currently reading Recipe Rhubarb frangipane slice : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Rhubarb frangipane slice requires 35m, cook 35m and serve 12-15. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Enjoy the combination of tangy rhubarb and a sweet almond topping in this buttery French-style slice.

Ingredients:

16 Ingredients

• Buttery slice base



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  150g butter, at room temperature
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  1 tsp vanilla essence
  
  
  


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  1 egg
  
  
  


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  150g (1 cup) plain flour
  
  
  


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  2 tsp self-raising flour
  
  
  


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  60ml (1/4 cup) milk
  
  
  



• Topping



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  80g butter, at room temperature
  
  
  


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  1/2 cup caster sugar
  
  
  


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  1 cup almond meal
  
  
  


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  1 egg
  
  
  


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  1 tsp vanilla extract
  
  
  


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  2 tbsp plain flour
  
  
  


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  1/3 cup St Dalfour Strawberry Fruit Spread
  
  
  


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  6 thin rhubarb stems
  
  
  


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  1/4 cup natural sliced almonds
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.
  
  
  


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  Step 2
  
  
  
  
  Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, and milk.
  
  
  


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  Step 3
  
  
  
  
  Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
  
  
  


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  Step 4
  
  
  
  
  Use an electric beater to beat 80g butter, at room temperature, 1/2 cup caster sugar and 1 cup almond meal in a bowl until pale and creamy. Beat in 1 egg and 1 teaspoon vanilla extract. Beat in 2 tablespoons plain flour until just combined.
  
  
  


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  Step 5
  
  
  
  
  Spread 1/3 cup St Dalfour Strawberry Fruit Spread over the Buttery Slice Base. Spoon over almond mixture. Carefully smooth surface. Quarter 6 thin rhubarb stems. Press on top. Sprinkle with 1/4 cup natural sliced almonds. Bake at 160°C for 45 minutes or until golden and firm. Cool in pan. Cut into pieces.
  
  
  

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