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low-fat milk yeast flour sugar egg butter ground almonds lemon juice vanilla rhubarb cornflour whipped cream
Viewed: 27 - Published at: 7 years agoIngredients
- 1 cup low-fat milk
- 1/4 oz envelope dried yeast
- 5 1/4 cups flour, plus more for sprinkling
- 1 1/4 cup sugar
- 1 None egg
- 1 1/4 cup butter, softened
- 2/3 cup ground almonds
- 1/2 cup lemon juice
- 1 tsp vanilla extract
- 3 lbs rhubarb, chopped
- 2 1/2 tbsp cornflour, mixed with 2 tbsp water to make a paste
- None None whipped cream, to serve
Method
- To make the dough, heat the milk until lukewarm. In a bowl, mix the yeast, 3 1/4 cups flour and 1/4 cup sugar. Add the milk, egg and 7 tbsp butter and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 1 hour.
- Meanwhile, to make the crumbled topping, place the almonds, 2 cups flour, 1/2 cup sugar and remaining butter in a separate bowl and rub with your fingertips to crumble. Chill.
- To make the filling, bring the lemon juice, vanilla extract and 1/2 cup sugar to a boil in a saucepan. Add the rhubarb and simmer for 3 mins. Stir in the cornstarch paste and cook for 1 more min. Remove from the heat and cool.
- Preheat the oven to 400°F. Grease and flour a 15 x 13 inch baking dish. On a floured work surface, roll out the dough to the same dimensions and transfer to the dish. Allow to rest for 20 mins.
- Spread the rhubarb filling over the dough, then sprinkle with the crumbled topping. Bake for 20-25 mins, until golden brown. Cool on a wire rack. Cut into 24 squares and serve with whipped cream.
