Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 20 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
20
- 1 cup plain flour
- 1/2 cup self-raising flour
- 1teaspoons cornflour
- 250grams butter, melted, cooled
- 5 stalk rhubarb, cut into 3cm pieces
- 250grams cream cheese, at room temperature
- 2teaspoons vanilla bean paste
- 3 eggs
- 1 cup brown sugar
- 1/2 cup caster sugar (extra)
- 1/3 cup caster sugar
Nutrition per serving
1000kJ / 240Cal
1000 Kilojoules or 240 Calories
12% of daily energy intake*
Protein
3.3grams
Fat
15.0grams
Carbs
23.0grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Grease and line a 20x30cm lamington pan with baking paper.
Step 2 of 5
Stir rhubarb, sugar and 2 tbs water in a pan over medium heat until sugar dissolves and mixture comes to the boil. Simmer for 8 minutes until softened. Mix cornflour with 1 tsp cold water in a bowl. Stir into rhubarb and cook until mixture thickens. Transfer to a bowl and cool.
Step 3 of 5
Beat cream cheese and extra caster sugar together until smooth. Add 1 egg and beat well to combine. Set aside.
Step 4 of 5
Whisk butter, brown sugar, vanilla and remaining 2 eggs together until combined. Sift flours over butter mixture and stir well. Transfer to pan.
Step 5 of 5
Dollop spoonfuls of cream cheese and rhubarb mixtures over base. Using a knife, swirl through. Bake for 30 minutes or until golden brown and just firm to touch. Cool in pan. Cut into pieces and serve.
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