Rhubarb & Apple Traybake
Extract from The Free-from Food for Family and Friends • By Pippa Kendrick • Published by HarperCollins
About
The Free-from Food for Family and Friends
I rarely think of putting apple and rhubarb together and yet they make perfect bedfellows, the fruity sweetness of the apple purée in the sponge marrying so well with the hint of tartness from the rhubarb. Dare I say it, this is one of my favourite sweet recipes. It’s so versatile, too: you can serve it warm with homemade custard (see page 213) for a comforting pudding, or leave it to cool and present it alongside a cup of tea. However you serve it, it should fit the bill with its glorious caramel-flavoured crust and soft, apple-spiked interior, offset by tangy bursts of flavour from the nuggets of roasted rhubarb. Irresistible, indeed!
- nut free - gluten free - vegan - soya free - yeast free -
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© 2024 Pippa Kendrick / HarperCollins · Reproduced with permission. · Free-From Food for Family and Friends by Pippa Kendrick out now (HarperCollins) photography Keiko Oikawa
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HarperCollins published her project Rhubarb & Apple Traybake
08 May 06:00
You Will Need
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Step 1
Preheat the oven to 180°C (350°F), gas mark 4, then lightly grease the baking tin with sunflower oil and line with baking parchment.
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Step 2
Trim the ends from the rhubarb and cut into 2.5cm pieces. Place in a roasting tin, scatter over 2 tablespoons of caster sugar and roast for 15 minutes or until the rhubarb pieces are tender but still holding their shape.
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Step 3
Place the apple purée in a large mixing bowl with the 200g of caster sugar, the sunflower oil and vanilla extract and beat together until combined. Sift in the flour and baking powder and fold into the mixture until you have a smooth and thick batter.
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Step 4
Tip the batter into the prepared baking tin and smooth into the corners, levelling the top with the back of a spoon. Scatter the rhubarb evenly over the surface of the mixture and, using your fingertips, gently press the pieces down into the batter a little.
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Step 5
Bake for 45 minutes or until fragrant, golden and firm to the touch. Remove from the oven and either serve warm with custard or leave to cool completely in the tin before cutting into squares.
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