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Garden advice, Christine Wallace, & science
Your gardening questions and attracting birds into your garden. After 1pm, Christine Wallace bakes a rhubarb and custard crumble, and we preview the Oxfordshire Science Festival.
Phil Mercer’s joined by Peter and Angela Slade to answer your gardening questions, with advice on how you can attract birds to your garden. After 1pm, Christine Wallace will be baking a delicious rhubarb and custard crumble, and we’ll also look ahead to the Oxfordshire Science Festival with Renee Watson.
Last on
Sun 1 Mar 2015
12:00
±«Óãtv Radio Oxford
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Rhubarb and custard crumble tray bake recipe
Ingredients / Method
Rhubarb and Custard Crumble traybake,
It can be served cold (as a cake) or hot with cream or ice cream as a dessert. Â Delicious.
SPONGE250g Unsalted Butter250g Caster Sugar250g Plain Flour4 Eggs - beaten1 Teasp Baking Powder1 Teasp Vanilla Extract
RHUBARB600g Fresh Rhubarb  (Can use tinned if                     fresh not available)2 Pieces Stem Ginger  - cut into slivers75g Caster Sugar
CUSTARD425mls Milk3 Egg Yolks75g Caster Sugar1 Teasp Vanilla Extract4 Level Tblsp Custard Powder
CRUMBLE120g Plain Flour90g Unsalted Butter90g Demerara Sugar4 Tablsp Oats
Set the oven at 180°C Fan.  Grease and line the bottom of 12" x  8" Tray bake tin.
1. Rinse the rhubarb, shake off any excess water and cut into 2 inch pieces.2. Place in a shallow baking tin, dot around the pieces of ginger and sprinkle over the sugar, mix well together.3. Cover with a piece of foil and roast for 20 mins, remove the foil, spoon over the syrupy juices and roast for a further 10 minutes, drain off the juices and leave to cool.4. Make the custard by placing the milk and extract in a pan and placing on the heat to boil.5. Mix the egg yolks, sugar, and custard powder in a mixing bowl. 6. When the milk comes to simmer pour on to the custard mix and mix well. Pour back in to the pan and heat until thickened (this mix needs to be quite thick)..cool.7. Next make the crumble by rubbing the butter into the flour until you have quite a chunky mix, you don't want this to be too fine. Add the demerara and oats, place aside.8. Make the sponge. Place the softened butter and caster sugar in a bowl and cream until pale and fluffy. 9. Add all the other ingredients plus 2 good heaped tablespoons of the custard and beat together.10. Assemble by putting a third of the sponge mix into the tin and smoothing over making sure it goes into the corners.11. Evenly dot over one third if the rhubarb over the sponge.12. Spread over another third of the sponge and roughly level being careful not to move the rhubarb around too much.13. Place another third of rhubarb and then top off with the rest of the sponge.14. Dot over the remaining rhubarb and place good dollops of the remaining custard over the mix.15. Lastly sprinkle over the crumble mix making sure it goes right to the edges.16. Bake for 55 - 60 mins. If the top seems to be browning too much place a piece of foil over the top for the last 15 - 20 mins.17. Cool and the sprinkle with a little icing sugar to serve .
Rhubarb and Custard Crumble traybake,
It can be served cold (as a cake) or hot with cream or ice cream as a dessert. Â Delicious.
SPONGE250g Unsalted Butter250g Caster Sugar250g Plain Flour4 Eggs - beaten1 Teasp Baking Powder1 Teasp Vanilla Extract
RHUBARB600g Fresh Rhubarb  (Can use tinned if                     fresh not available)2 Pieces Stem Ginger  - cut into slivers75g Caster Sugar
CUSTARD425mls Milk3 Egg Yolks75g Caster Sugar1 Teasp Vanilla Extract4 Level Tblsp Custard Powder
CRUMBLE120g Plain Flour90g Unsalted Butter90g Demerara Sugar4 Tablsp Oats
Set the oven at 180°C Fan.  Grease and line the bottom of 12" x  8" Tray bake tin.
1. Rinse the rhubarb, shake off any excess water and cut into 2 inch pieces.2. Place in a shallow baking tin, dot around the pieces of ginger and sprinkle over the sugar, mix well together.3. Cover with a piece of foil and roast for 20 mins, remove the foil, spoon over the syrupy juices and roast for a further 10 minutes, drain off the juices and leave to cool.4. Make the custard by placing the milk and extract in a pan and placing on the heat to boil.5. Mix the egg yolks, sugar, and custard powder in a mixing bowl. 6. When the milk comes to simmer pour on to the custard mix and mix well. Pour back in to the pan and heat until thickened (this mix needs to be quite thick)..cool.7. Next make the crumble by rubbing the butter into the flour until you have quite a chunky mix, you don't want this to be too fine. Add the demerara and oats, place aside.8. Make the sponge. Place the softened butter and caster sugar in a bowl and cream until pale and fluffy. 9. Add all the other ingredients plus 2 good heaped tablespoons of the custard and beat together.10. Assemble by putting a third of the sponge mix into the tin and smoothing over making sure it goes into the corners.11. Evenly dot over one third if the rhubarb over the sponge.12. Spread over another third of the sponge and roughly level being careful not to move the rhubarb around too much.13. Place another third of rhubarb and then top off with the rest of the sponge.14. Dot over the remaining rhubarb and place good dollops of the remaining custard over the mix.15. Lastly sprinkle over the crumble mix making sure it goes right to the edges.16. Bake for 55 - 60 mins. If the top seems to be browning too much place a piece of foil over the top for the last 15 - 20 mins.17. Cool and the sprinkle with a little icing sugar to serve .
Broadcast
- Sun 1 Mar 2015 12:00±«Óãtv Radio Oxford
