Rhubarb, Ginger and Nut Squares

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Our holiday in the Alps was absolutely amazing. We are preparing a little something to post here of our trip. It’s taking us a little longer than we had thought as life has been very busy since we got back. But it should be a bit of fun when it’s done!

The day after we got back we were told we could raid (ok raid is a little exageration) Christoph’s parents vegetable garden. YES PLEASE!

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They gave us some of their homegrown rhubard and I knew straight away that I wouldn’t want to go the crumble route. I love crumbles but I really wanted to do something different for once with rhubarb, which I absolutely love. Also crumble makes me think of winter.

I also wanted to add a little something extra to the rhubarb. So, in the spirit of using everything I have in at home first before buying new – I confess I did have to buy some butter! – I went to have a little look and found some stem ginger.

SCORE.

Ginger and rhubarb. The perfect partners.

And add nuts.

Welcome to Heaven.

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(recipe adapted from bbcgoodfood)

Ingredients:

  • 100g butter, room temperature
  • 100g golden caster sugar
  • 100g chopped mixed nuts
  • 2 or 3 pieces of steam ginger, chopped and a little bit of syrup
  • 1 tsp ground cinnamon
  • 250g dark muscovado sugar
  • 1 large egg
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 284ml of yogurt
  • 300g rhubarb, cut into 1cm pieces

Preheat the oven to 180C/fan 160C. Line a 33 x 23 x 5cm baking tin. Melt 15g of butter and mix it in a bowl with the chopped mixed nuts, caster sugar, the chopped ginger and cinnamon.

In a separate bowl mix the muscovado sugar and egg until creamy and without lumps. Then one by one add the remaining ingredients: the flour, the bicarbonate of soda, the yogurt and the rhubard.

Spread the mixture into the prepared tray and top it with the nut and ginger topping. Bake for 35min or until baked through in the middle.

Leave it to cool and cut it into squares. Be gentle as they are extremely delicate and soft.

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Unfortunately my topping sunk into the cake, which was not the intention. HOWEVER, it turned out so good as it got properly mixed in with the cake batter and it was GORGEOUS. It is ridiculously moist, as all cakes made with yogurt are, have a toffee like quality to it and the combinations are delicious. Seriously, give it a try!

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It makes LOTS of squares so I am taking this to Granddad this Saturday to treat him and I have also given some to our landlady, who lives next door and is totally lovely.

Enjoy 🙂

xoxo

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