Recipe Sourced from David Herbert The Weekend Australian Magazine November 2016
Ingredients
100g soft butter
3 tablespoons caster sugar
120g plain flour
Topping
400g trimmed rhubarb, diced
½ cup caster sugar
½ teaspoon ground ginger
3 large eggs
Juice ½ lemon
1 tablespoon cornflour
100g flaked almonds
Method
Preheat oven to 180°C fan. Grease and line a 20x20cm baking tin with non-stick baking paper. To make base, beat butter, sugar and a pinch of salt until light and fluffy. Sift in flour; beat until combined. Press evenly into tin and bake for 15-20 minutes, or until lightly browned. Set aside.
Place rhubarb, 3 tablespoons sugar and ground ginger in large saucepan; cook, stirring, over medium heat until soft. Set aside to cool; puree.
Whisk together eggs, lemon juice and remaining sugar. Slowly add rhubarb; whisk until combined; whisk in cornflour. Lower oven to 160°C fan. Pour filling over base and bake for 25-30 minutes.
After 15 minutes, sprinkle over almonds. Allow to cool. Cut into 16 pieces; dust with icing sugar.
Enjoy with a chilled glass of Pfeiffer Seriously Pink.
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