Always check the labels of the products you use.
Method
- 1
Dough. Mix the flour, yeast, salt, warm water and 2 tbsp oil into a sticky dough, cover and rest 15 min.
- 2
Folds. Fold four times at 30 min intervals, until the dough is elastic and airy.
- 3
Rhubarb. During the last fold, toss the rhubarb with the caster sugar and leave 20-30 min, stirring now and then, until it has released a pink syrup. The sugar draws out the juice so the fruit stays in neat slices.
- 4
Tin. Pour 3 tbsp oil into the tin, add the dough and pat it out to about 1.5 cm thick, leaving a small gap at the edges. Cover and leave 45 min.
- 5
Syrup. Heat the oven to 230 °C (210 °C fan). Strain the rhubarb juices into a small pan and simmer 2-3 min, until thick. Dimple the dough, scatter the rhubarb over it, brush with the syrup and sprinkle with demerara.
- 6
Bake. Bake 20-25 min, until golden brown and the rhubarb is tender; the centre reads about 96 °C. Cool 20 min, as the syrup is very hot, then cut into 12.
Storage
Best on the day. Keep covered at room temperature for up to 1 day or in the fridge for up to 3 days; warm at 180 °C for 5 min.
Free sugars
6.4 g per serving
12.8 % of the 50 g daily maximum · 25.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- small bowl
- small saucepan
- sieve
- pastry brush
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 229 kcal |
| Protein | 5.3 g |
| Carbohydrate | 37.4 g |
| of which sugars | 6.7 g |
| of which free sugars | 6.4 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 1.4 g |
| Salt | 0.86 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
