It is wet, cool (I just can't say cold when the highs are still around 20 degrees during the day) and clouded over here in Sydney. Winter is coming and I for one am getting excited about winter warmers around the dinner table. One of the great things about reading blogs from all over the world is my massive recipe collection I now have at the touch of a few buttons. I have written down ideas over the past year of recipes I must try when the weather gets a little cooler and when it starts to warm up again. There are so many fantastic blogs out there and some extremely creative bloggers!
Today's slice comes from my mate over at armchairchef-bryan. A few weeks ago he dug up a favourite post of his for his 1 year blogger anniversary, so I thought to myself, well if he thinks it deserves more love and attention then I should really give it ago, after all, apples are everywhere and it hasn't stopped raining in the past 5 days, so what else am I suppose to do but cook?
Now Bryan I have to warn you I did play around with it a little and I may have tried to make a few short cuts due to me being me.... so please take no offence when you see my end result. Talking of my end result, at first glance pulling it out of the oven I was a little disappointed as I had your buttery looking version in my head and when I pulled mine out of the oven, I knew instantly I shouldn't of put the bread in the toaster to colour and then turn it into breadcrumbs (I know, I know but I was rushing Bryan!).
OK, so on to the most important factor- flavour.
OMG!!!! So, so yummy. I didn't end up pulling it out of the oven until late at night and the house was filled with beautiful caramelizing butter and sugar aromas with pangs of apples and rhubarb running through the house. In Bryan's original recipe he used three different types of apples which gave me the idea of using granny smiths and rhubarb- why not?
It is general consensus in our house that this slice is awesome! however I am deciding weather or not to stick with the toaster breadcrumbs or following Bryan's recipe and making it look more appetizing and this is why.... When some of the boys friends came over last week I sliced up a few pieces for a snack. My boys knowing how good it tasted gobbled down their pieces greedily while their friends eyed off the rest and said thanks but no thanks. I'm thinking the darker crumbs of 'toast' didn't sell the slice to them which means more for us!
Which ever version you think is better my only advise is to MAKE IT. We are down to the last few pieces and I'm already wondering when I can make it again.
Apple and rhubarb slice
3 slices bread- make into breadcrumbs and then toast in oven for 5 minutes
(Or my version, pop bread in toaster then turn into bread crumbs- this is uglier but faster)
2 cups plain flour
1/2 cup brown sugar
1/2 teaspoon salt
110g Unsalted Butter, cubed
Preheat oven to 180 degrees. Toast bread crumbs then set aside.
In a food processor add flour, sugar and salt, pulse until combined, then add cold butter and pulse until you have what looks like a breadcrumb mix. ( should take about 20 seconds)
Line a 25 x 36cm lamington tray with baking paper and lightly press the shortbread mixture over the bottom of the tray.
Bake for 20 minutes.
While the base is cooking prepare the topping
125g unsalted butter, melted
5 Granny Smith apples, peeled, cored and finely sliced
400g rhubarb, peeled and thinly sliced (approx. 4 sticks)
1/2 teaspoon cinnamon, ground
2/3 cup castor sugar
2 tablespoons plain flour
Melt your butter on medium heat then leave to one side until needed.
Place sliced apples and rhubarb in a large mixing bowl and add cinnamon, toss to combine.
In a small bowl add sugar and flour together then take the crust out of the oven when ready.
Sprinkle half of the sugar and flour mix on top of the shortbread; add your apple and rhubarb mixture to the shortbread then sprinkle the rest of the sugar flour mix on top. Sprinkle on your breadcrumbs then drizzle the melted butter on top of the whole thing.
Pop it back in the oven and bake for 50 minutes. About 1/2 way through you will want to pull it out and press the filling down with a spatula to even it out. Cool for about 20 minutes.