Rhubarb and Strawberry Slices

Saturday 16 May 2015

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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!

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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.

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

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

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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.

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*Rhubarb and Strawberry Slices*
Makes 16 servings

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) 

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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.

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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)


  1. Yum! I adore rhubarb and ours will be ready in about two weeks (everything is that much later up here in the north pole!). I can't wait to try it out.

    I see a misprint in the recipe - I'm sure you didn't mean 34 teaspoons of baking powder :-)

  2. Thanks Marie, I have fixed it! Whew! I don't think 34 tsp would be very good! I hope you enjoy this once your own rhubarb is ready! xoxo

  3. Oh they look good..torn between two now..guess I will have to make both;)

  4. Thanks Monique! I hope you like them! xoxo

  5. I've found the recipe to use for my current batch of rhubarb picks! Thanks. I love the taste of rhubarb plain without the strawberries, so I'm going to try your recipe but cut down on the amount of strawberries. I'll let you know if it works still!

  6. Sounds great Elizabeth! Hope you enjoy it!

  7. I love rhubarb and this looks delicious!
    I have lots of rhubarb but the strawberries are only just flowering!!

  8. I have plenty of flowers on mine too Gill! I used store bought for this. A bit of a cheat I suppose, but I was craving them! xoxo

  9. I love strawberry and rhubarb combinations. But here in the South, North Carolina, it is too warm to grow it. Sometimes it is shipped from the mountains and it goes immediately. Beautiful recipe. Can't wait to try it. Thanks for posting!

  10. I love this recipe Marie! I made it for a get together yesterday and it was so simple and absolutely delicious ... everyone asked for the recipe! Thank you.

  11. Gary, I really hope you like them when you make them!

    Jane, so happy you made them and everyone enjoyed! Thanks for taking the time to let me know! xoxo

  12. I wonder if this recipe would work using blueberries or blackberries?

    1. I can't see why it wouldn't! Sounds delicious!

  13. Is the butter melted or just room temperature. I'm not sure what you mean by rubbing the butter in the crust part.

    1. You can use cold or room temperature butter. Rubbing it in means dropping the butter into the bowl with the crust ingredients and rubbing it into them with your fingers until you get a sandy granular mixture. I hope this explanation helps! xo


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