Malted Berry and Rhubarb Slice
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Malted Berry and Rhubarb Slice

A classic slice filled with a delicious gently cooked strawberry, rhubarb and Saunders’ Malt Extract filling, also flavouring the pastry. Frozen strawberries can be used instead of fresh here as well.

Makes: 

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Difficulty:

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Preparation Time: 

15 minutes (+ 40 minutes cook time)

Medium

16

Ingredients

Filling

  • 1 bunch (approx 300g) chopped rhubarb

  • 1 (250g) punnet strawberries, hulled and chopped

  • 1/3 cup white sugar

  • 1 tbsp lemon juice or water

  • 1 tbsp cornflour or tapioca starch

  • 1 tbsp Saunders’ Malt Extract


Pastry

  • 125g butter, plus extra for greasing

  • 1 cup self-raising flour

  • 1/2 cup plain flour

  • 1/2 cup caster sugar

  • 1/2 cup milk

  • 1 egg, lightly beaten

  • 2 tsp Saunders’ Malt Extract


To Serve

  • 1 tbsp icing sugar, optional

Method

  1. For the filling, combine rhubarb, strawberries and sugar in a small saucepan. Stir for 10 minutes over medium heat until rhubarb is tender. Mix together lemon juice or water and cornflour, then stir into fruit mixture. Stir for 2 minutes over heat until mixture boils and thickens. Remove from heat and add Saunders’ Malt Extract. Set aside to cool.

  2. Preheat oven to 180ºC. Line a 23cm square baking tin with baking paper.

  3. Place chopped cold butter, flours and sugar in a food processor and process until crumbly.

  4. Whisk milk and egg in a jug then add to flour mix along with Saunders’ Malt Extract. Pulse until a dough forms. Place two thirds of the mixture into the prepared tin flatten and and spread with a spoon,

  5. Pour in the fruit mixture on top. Place flattened chunks of remaining pastry, on top of the mixture. Bake for 45 minutes.

  6. Remove from oven and cool in the pan on a wire rack for 30 minutes. Cool completely before cutting into squares and dusting with icing sugar, if using.

  7. Store in the fridge for up to 3 days.

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