roasted rhubarb

"Pancakes are a favourite around the world, and for good reason," says Jamie Oliver. "From a simple breakfast for one, to a dinner party dish for a crowd, they make for an easy meal that never fails to excite."

Ricotta hotcakes with roasted rhubarb

fresh ricotta (from delis)

milk

eggs, separated

(150 grams) plain flour

tsp baking powder

unsalted butter

Thick Greek-style yoghurt and chopped pistachios, to serve

(about 400 grams) rhubarb, chopped into 5cm pieces

(55 grams) raw sugar

vanilla bean, split, seeds scraped

orange

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5348771529001-5981838430001

A deliciously creamy and soft baked custard served with roasted rhubarb

Baked Custard and Roasted Rhubarb

cream

caster sugar

egg yolks

vanilla paste

rhubarb (washed and chopped)

Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.

Cut the rhubarb into small chunks and place into a baking tray. Sprinkle the caster sugar over it and cover the whole tray with tinfoil.

Roast the rhubarb for 10-20 minutes (time depending on how big the chunks are) until barely soft. To check if the rhubarb is done, poke it with a sharp knife, if it presses in easily, it&#39;s cooked. Remove from the oven and leave to one side to cool.

Roasted Rhubarb

Begin by adding the cream, sugar and vanilla to a saucepan or deep sided pan.

Heat on a medium heat until the cream is close to boiling, you will start to see small bubbles forming. Remove from the heat and immediately add in the egg yolks and whisk briskly.

Carefully pour the hot custard into a bowl or container through a sieve to remove any lumps or overcooked egg. Place cling film or plastic wrap directly onto the surface of the hot custard to prevent a skin forming.

Allow to cool for at least 1 hour. For best results, place into the fridge overnight but you can also cook it the same day.

Preheat the oven to 120°c (240°f) or 110°c (220°f) if fan assisted.

Carefully line the cake tin with tinfoil, pressing the tinfoil into the corners gently so you don&#39;t tear it. Whisk the cooled custard to make sure the vanilla is equally distributed and pour the custard into the lined cake tin.

To remove the bubbles, you can briskly use a blow torch by quickly brushing the flames over the surface of the custard.

Place the cake tin into the larger deep tray. Carefully pour water into the tray, avoiding the cake tin, until the water reaches about halfway on the cake tin.

Bake for 1 hour until the custard has firmed up and when carefully jiggled is not liquid anymore.

Allow to cool for a couple minutes before removing the cake tin from the water and allowing to cool fully.

Once cooled, place into the fridge for another hour or overnight if possilble if you want to slice it. You can also just spoon it out to serve.

To serve, add a slice to a plate and add on a large spoonful or two of the roasted rhubarb.

Leftovers can be kept in the fridge tightly wrapped or in an airtight container for up to 3 days.

Baked Custard

Kids will enjoy assembling these little pots. If rhubarb isn't your thing, any cooked or canned fruit works well

Rhubarb & custard crunch

rhubarb

½ quantity honey crunch granola (see 'Goes well with')

First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.

Heat oven to 150C/130C fan/gas 2. Arrange the rhubarb in a roasting tin just big enough to hold it all in a single layer, scatter with the sugar and cover with foil. Bake for 15-20 mins until just tender, then cool in the tin.

Spoon a little rhubarb into the base of 6 glasses or pots, then top with a couple of tbsp custard. Sprinkle over some granola, then repeat the layers to fill the glasses.

This Strawberry Sheet Cake with Rhubarb Frosting is the perfect spring cake! A light and fluffy white cake is mixed with roasted strawberries then topped with a deliciously tart and smooth rhubarb frosting and sprinkles! It&#39;s simple to make without any fancy ingredients or complex steps! Enjoy it with a Mint Vanilla Iced Coffee!

Strawberry Sheet Cake with Rhubarb Swiss Meringue Frosting

strawberries (from 1/2 pound strawberries)

white granulated sugar (divided)

rhubarb (from 4 to 5 shortish stalks)

salt

red food coloring (optional)

cake flour (plus more for dusting pans)

baking powder

white granulated sugar

vanilla extract vanilla paste

unsalted butter (at room temperature)

rhubarb puree

Preheat the oven to 350 degrees F. Add the sliced strawberries to one side of a parchment-lined baking sheet and the diced rhubarb to the other side. Sprinkle about 2 tablespoons of sugar onto the strawberries and sprinkle the remaining 2 tablespoons of sugar onto the rhubarb. Toss them gently and keeping them separate, transfer them to the oven to roast for 10 minutes.

Remove and allow them to cool for about 5 to 10 minutes. Add the strawberries to a blender and pulse until smooth. (You should end up with about 1/2 cup puree. Mix in 3 drops of food coloring, if you like.) Next, add the rhubarb to the blender and pulse until smooth.

To Make the Roasted Strawberries + Rhubarb:

Keep the oven at 350 degrees F (as it was for roasting the strawberries). And grease a 13x9-inch baking pan. Set aside.

In a medium bowl, add the cake flour, baking powder and salt. Whisk until combined. Set aside.

To the bowl of a stand-up mixer with the paddle attachment, add the butter and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, vanilla extract or paste and reserved 1/2 cup strawberry puree (discard any extra) and whisk until combined.

Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the strawberry/egg white mixture), add the them butter/sugar mixture until the batter is relatively smooth.

Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.

To Make the Sheet Cake:

Bring a saucepan filled with a few inches of water. Place the clean bowl of a stand-up mixer atop the saucepan. Add the sugar and egg whites to the bowl and mix.

Heat the mixture until it reaches 140 degrees F or until the sugar has dissolved completely. Carefully (it’ll be hot!) transfer the bowl to the stand-up mixer and with the whisk attachment, beat for 5 to 7 minutes, until very fluffy. Remove the whisk attachment and replace with the paddle attachment. With the mixer running on low speed, add the butter, one cube at a time until smooth and glossy. Lastly, pour in the rhubarb puree and red food coloring and mix until combined.

To make the frosting:

When the cake is completely cool, pour the frosting on top of the cake. Using an offset spatula or any spatula you own, smooth it out until it reaches the edges. Make a few swoops in the frosting so it looks cute. And then top it with a bunch of sprinkles!

To Decorate the Cake:

Could I use frozen strawberries instead of fresh?

The cake looks delicious, but I cannot have rhubarb! Is there a way to substitute?

This sounds sooo delicious!! I want to make this but have been trying to get in the habit of reading through recipes before giving it a go.. i noticed that the sheet cake asks for strawberry preserves in the directions, yet does not list it in the ingredient list. Is this the roasted strawberry rhubarb purée mixture that should be mixed in, or is this a separate strawberry jam from the jar? :^) can’t wait to try!!

Made this cake 3 months ago and can NOT stop thinking about it. We ate the entire cake in 2 days (there’s only two of us)  it’s sooo good! Making it again tomorrow!!

I made this today and it was delightful!  I made a half recipe, which worked well in an 8 x 8 cake pan.  I ended up using all of the rhubarb puree in the icing, and it was wonderful.  Even my rhubarb-suspicious teen snarfed it happily.  Definitely worth making again!

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