Did you know there is a Patron Saint of rhubarb? It’s Saint Timperley. True. Look it up.
And I’m sure he would encourage you to have a go at making this rather tasty Rhubarb Delight dish. It’s a different way of cooking the stuff, and definitely worth it. The use of ground rice or rice flour gives the topping a pleasing crunchier texture.
Ingredients
- Stewed rhubarb (around a pound weight/16 oz ) sweetened to taste, but best left a little on the tart side as you will be adding a sweetened topping.
- 2 oz (55 g) sugar
- 2 oz (55 g) butter
- 2 oz (55 g) ground rice (or rice flour)
- 2 eggs (beaten)
- Level teaspoon baking powder
- Vanilla essence
Method
- Grease/butter a pie dish and cover the bottom with the stewed and sweetened rhubarb
- Beat the butter and sugar together
- Add the beaten eggs, then the ground rice, baking powder and a few drops of vanilla essence
- Spread the mixture over the rhubarb and bake in a moderate oven for around 30 minutes.
Source: Yorkshire Recipes by Yorkshire Housewives. (c.1930) Published by The Yorkshire Observer, Hall Ings, Bradford.
