• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Rhubarb and Ginger Slice

Recipe Sourced from David Herbert The Weekend Australian Magazine November 2016

100g soft butter
3 tablespoons caster sugar
120g plain flour
 400g trimmed rhubarb, diced
 ½ cup caster sugar
 ½ teaspoon ground ginger
3 large eggs
Juice ½ lemon
1 tablespoon cornflour
100g flaked almonds


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.


This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone