Imagine biting into a Rhubarb Frangipane Traybake, where the tartness of fresh rhubarb dances playfully with the nutty richness of frangipane. This delightful treat not only fills your kitchen with an inviting aroma but also teases your taste buds, promising a flavor explosion that is both comforting and refreshing.
As you savor each bite, memories of sunny afternoons spent indulging in sweet treats may come rushing back, making this traybake perfect for sharing at gatherings or simply enjoying with a cup of tea. Whether it’s a cozy family get-together or a casual catch-up with friends, this dish is sure to elevate any occasion and leave everyone craving just one more piece.
Why Is Rhubarb Frangipane Traybake So Irresistibly Good?
Deliciously tart rhubarb paired with rich frangipane creates a flavor explosion that will delight your taste buds. Effortless to make, this traybake comes together in just 20 minutes of prep—perfect for busy bakers! Versatile enough for any occasion, it shines as an afternoon tea treat or a delightful dessert. Crowd-pleasing and visually stunning, it’s bound to impress friends and family alike!
Rhubarb Frangipane Traybake Ingredients
For the Base
- 1 cup (226 g) unsalted butter (softened) – This provides a rich and moist texture to the traybake.
- 1 cup (200 g) caster sugar – Helps create a sweet balance against the tartness of the rhubarb.
- 4 large eggs – Essential for binding the ingredients and adding moisture.
- 1 ½ cups (200 g) self-raising flour (sifted) – This gives the traybake its light and fluffy structure.
- 1 teaspoon vanilla extract – Adds a warm and aromatic flavor that enhances the overall taste.
For the Frangipane
- 1 ½ cups (150 g) ground almonds – Provides a nutty flavor and a moist crumb to complement the rhubarb.
- ½ cup (100 g) caster sugar – Balances the richness of the almonds and enhances sweetness.
- ½ cup (113 g) unsalted butter (softened) – Contributes to a luscious frangipane filling with great depth of flavor.
- 2 large eggs – Ensures a smooth consistency in your frangipane mix.
- 1 teaspoon almond extract – Intensifies the almond flavor, making it even more delightful.
For the Topping
- 2 ⅔ cups (300 g) rhubarb (trimmed and chopped) – The star of this dish, bringing tartness that contrasts beautifully with frangipane.
- 2 tablespoons caster sugar (for sprinkling) – A light sprinkle enhances the sweetness of the rhubarb while it bakes.
How to Make Rhubarb Frangipane Traybake
1. Preheat the oven to 180°C (350°F) and grease a baking tray. This is an important first step to ensure your traybake bakes evenly and has a lovely golden finish.
2. Cream together the 200 g unsalted butter (softened) and 200 g caster sugar in a mixing bowl until light and fluffy. This should take about 3-5 minutes, creating a delightful base for your cake.
3. Add the 4 large eggs one at a time, mixing well after each addition. You’ll want to see the mixture become smooth and creamy, ensuring that everything is well incorporated.
4. Fold in the 200 g self-raising flour (sifted) and 1 tsp vanilla extract until just combined. Be gentle here; overmixing can lead to a dense texture instead of a light, airy bake.
5. Spread the mixture evenly in the prepared baking tray, smoothing out the top with a spatula. This will serve as the perfect canvas for our rich frangipane layer.
For the Frangipane:
6. Beat together 100 g unsalted butter (softened) and 100 g caster sugar in another bowl until creamy. This should take about 2-3 minutes, creating a luscious frangipane filling that will complement our rhubarb beautifully.
7. Add the 2 large eggs one at a time, mixing well after each addition. Your mixture should be smooth and glossy by now, full of almondy richness.
8. Stir in 150 g ground almonds and 1 tsp almond extract until well combined. This gives your frangipane its distinctive flavor—rich, nutty, and utterly irresistible!
9. Spread the frangipane mixture over the base in the baking tray evenly, making sure every corner is covered for an even bake.
Add the Rhubarb and Bake:
10. Scatter the chopped 300 g rhubarb over the frangipane and sprinkle with 2 tbsp caster sugar for added sweetness. The tartness of rhubarb pairs perfectly with the rich frangipane!
11. Bake in the preheated oven for 30-35 minutes or until golden brown and a skewer comes out clean when inserted into the center. Your kitchen will smell heavenly during this time!
12. Allow to cool in the tray before slicing into squares, letting it rest so that it sets nicely for that perfect bite-sized treat.
Optional: Serve warm with whipped cream or custard for an extra indulgent touch!
Exact quantities are listed in the recipe card below.
Tips for the Best Rhubarb Frangipane Traybake
- Butter Softness: Ensure your unsalted butter is softened at room temperature for easy creaming, leading to a light and airy base.
- Egg Addition: Add eggs one at a time and mix thoroughly after each addition to prevent curdling, ensuring a smooth batter for your traybake.
- Sifting Flour: Always sift the self-raising flour before adding it to your mixture; this helps incorporate air and avoids lumps in your batter.
- Almond Extract: Use high-quality almond extract to enhance the nutty flavor of the frangipane; this significantly elevates your Rhubarb Frangipane Traybake.
- Rhubarb Preparation: Trim and chop rhubarb uniformly; uneven sizes may lead to some pieces being overly soft while others remain firm after baking.
- Cooling Time: Let the traybake cool completely in the tray before slicing, as this helps set the frangipane and makes for cleaner cuts.
How to Store and Freeze Rhubarb Frangipane Traybake
Room Temperature: Enjoy your Rhubarb Frangipane Traybake at room temperature for up to 2 days, stored in an airtight container to keep it moist.
Fridge: If you need to store it longer, refrigerate for up to 5 days in a covered container. Bring it back to room temperature before serving.
Freezer: For longer storage, freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating: To revive the flavors, gently warm slices in a preheated oven at 180°C (350°F) for about 10 minutes, ensuring they’re not dried out.
Rhubarb Frangipane Traybake Your Way
Feel free to explore these delightful twists that will make your bake uniquely yours!
- Gluten-Free: Substitute self-raising flour with a gluten-free blend for a deliciously inclusive treat. This will keep the texture light while catering to those with dietary restrictions.
- Nut-Free: Replace ground almonds with sunflower seed flour for a nut-free version. It provides a similar texture and adds a lovely earthy flavor, making it perfect for anyone avoiding nuts.
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to the frangipane for a refreshing citrus twist. This brightens the dish, balancing the tartness of the rhubarb beautifully.
- Spiced Up: Incorporate 1 teaspoon of ground cinnamon or cardamom into the base or frangipane mix. These warm spices add depth and elevate the flavors, creating an aromatic experience.
- Chocolate Drizzle: Finish with a drizzle of melted dark chocolate over the cooled traybake. This indulgent touch complements the tartness of rhubarb perfectly, creating a delightful contrast.
- Berry Boost: Mix in some fresh raspberries or blueberries along with the rhubarb for added sweetness and color. The berries create a juicy burst that pairs wonderfully with the almond flavors.
- Plant-Based: Swap butter for vegan alternatives and use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) in both mixtures. You’ll create a deliciously moist bake that everyone can enjoy!
Make Ahead Options
This Rhubarb Frangipane Traybake is an ideal candidate for meal prep, allowing you to savor its deliciousness without the last-minute rush. You can prepare the base ahead of time by creaming together 200 g of softened unsalted butter and 200 g of caster sugar until fluffy, then adding 4 large eggs one at a time. After folding in 200 g of sifted self-raising flour and 1 tsp of vanilla extract, spread this mixture evenly in your greased tray. For the frangipane, mix 100 g of softened unsalted butter with 100 g of caster sugar and add 2 large eggs before stirring in 150 g of ground almonds and 1 tsp of almond extract; this too can be made up to 24 hours in advance. Store the prepared mixtures separately in the fridge for optimal freshness. When you’re ready to serve, simply layer the frangipane over the base, scatter with 300 g of chopped rhubarb sprinkled with sugar, and bake for 30-35 minutes at 180°C (350°F) until golden brown. Enjoy this effortless treat whenever you desire!
Rhubarb Frangipane Traybake Questions Answered
What type of rhubarb should I use for this recipe?
For the best flavor and texture, choose fresh, vibrant rhubarb with firm stalks. Avoid any that looks wilted or has soft spots. If you can’t find fresh rhubarb, you can also use frozen, just ensure it’s fully thawed and drained before adding it to your traybake.
Can I substitute ground almonds in the frangipane?
Absolutely! If you’re looking for an alternative, you can use almond flour for a similar taste and texture. However, if you’re allergic to nuts or prefer a nut-free option, try using sunflower seed flour or a blend of all-purpose flour with a hint of vanilla extract for flavor.
How should I store leftover traybake?
To keep your Rhubarb Frangipane Traybake fresh, store it in an airtight container at room temperature for up to 2 days. If you want to enjoy it longer, refrigerate it for up to 5 days. Just remember, the texture might change slightly as it sits.
Can I freeze the Rhubarb Frangipane Traybake?
Yes! This traybake freezes wonderfully. Once cooled completely, slice into squares and wrap each piece tightly in plastic wrap followed by aluminum foil. You can freeze it for up to 3 months. To enjoy, simply thaw at room temperature or pop it in the microwave for a few seconds.
What should I do if my frangipane isn’t rising?
If your frangipane isn’t rising properly, ensure that your baking powder is still active—check the expiration date! Also, make sure you’re not overmixing after adding the eggs; too much mixing can deflate the batter. Visual cues like a golden-brown top and a clean skewer will help confirm it’s cooked!
What’s the serving size for this traybake?
This delightful traybake yields about 12 generous squares, perfect for sharing during afternoon tea or dessert gatherings. Each square is approximately 250 calories, making them a lovely treat without feeling overly indulgent!
Leave a Comment