Happy Mother's Day to all the Mums! :D If you have some apples and rhubarb just laying around then this thermomix Rhubarb & Apple Slice is a must to make! This is just the perfect combo, the base is sweet, the filling is tangy and delicious and then the topping, that toasted coconut crunch ... is just the best!
While rhubarb is in season don't let this opportunity pass you by to make this slice! It's also a great recipe if you would prefer to sub out with some jam:
- Berry Cherry Jam
- Monkey Jam
- Port and Fig Jam
- or your favourite store bought jam
The apple/rhubarb sauce on its own, served with ice cream/custard/cream is also a great alternative for a dessert.
Will you be trying this one this week?
Recipe Adapted from Taste.com.au
Rhubarb & Apple Slice – ThermoFun
Ingredients
Filling
- 600g approx. (1 large bunch) rhubarb, washed, cut into 3cm lengths
- 2 Granny Smith apples, cored and sliced
- 100g raw sugar
Base
- 150g butter, cubed, softened
- 60g raw sugar
- 150g plain flour
Coconut Topping
- 160g coconut, shredded
- 60g raw sugar
- 2 eggs
Instructions
- Preheat oven to 160°C. Grease and line a deep rectangular slice tin.
- Place 220g raw sugar into TM bowl and mill 3 sec / speed 9. Set aside.
NB: the sugar is needed in the base, filling and topping so easier to mill all at once now.
Filling
- Place rhubarb, apple and 100g sugar into TM bowl and cook 15 mins / 100°C / speed 1 / MC off, placing simmering basket onto TM lid to prevent spatter.
- Pour into a container and allow to cool in the fridge for 30 mins while preparing the base.
Base
- Place butter, 60g sugar and plain flour into TM bowl and mix 10 sec / speed 7.
- Empty into tin and using a piece of baking paper on top of MC, press mixture down evenly or use finger tips.
- Bake in oven for 20 mins or until golden. Remove from oven and allow to cool a little.
- Increase the oven temperature to 170°C.
- Once the apple and rhubarb filling has cooled, evenly spread the filling on top of the biscuit base.
Coconut Topping
- Place coconut, remaining 60g sugar and eggs into TM bowl and mix 10 sec / speed 4 / Reverse.
- With a spoon or hands, sprinkle the topping on top of the rhubarb and apple.
- Bake for 25 mins or until lightly golden.
- Allow to cool in the tin.
- Refrigerate until set.
Notes
Store in refrigerator
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