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This dessert made from vanilla butter cake, rhubarb puree and chiboust is a sweet Rockpool sensation.

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  • 22 rounds Vanilla butter cake see recipe below

  • Chiboust Recipe below

  • rhubarb puree recipe below

  • Stewed raspberry

  • Praline crushed roughly

  • icing sugar

  • Vanilla Butter Cake

  • 300 g unsalted butter

  • 1 tablespoon vanilla essence

  • 12 Whole Eggs

  • 360 g caster sugar

  • 350 g Plain Flour

  • Salt

  • Chiboust

  • 800 ml Milk

  • 12 Eggs seperated

  • 120 g caster sugar

  • 60 g Cornflour

  • 400 g caster sugar

  • Rhubard Puree

  • 330 g rhubarbs

  • 100 g caster sugar


  • 1.

    Place a round of vanilla butter cake in the base of 20 round bottomless moulds (22cm x 10 cm).

  • 2.

    Top each with a layer of rhubarb puree and stewed raspberries.

  • 3.

    Place a paper collar around the outside of the moulds, then fill with a layer of chiboust.

  • To Serve:

  • 1.

    Pre-heat the oven to 190C.

  • 2.

    Sprinkle the tarts with the praline and dust liberally with icing sugar.

  • 3.

    Bake the tarts for 12 to 15 minutes or until golden.

  • 4.

    Remove the moulds carefully & dispose of the greaseproof paper.

  • 5.

    Serve with vanilla sauce or whipped cream.

  • 6.

    Once assembled, the tarts can be refrigerated for up to 4 hours.

  • Vanilla Butter Cake:

  • 1.

    Pre-heat the oven to 175C.

  • 2.

    Melt the butter & vanilla essence together.

  • 3.

    Whisk the eggs & caster sugar together until they are thick enough to form a ribbon.

  • 4.

    Mix the flour & salt together & fold them into the egg mixture, in 3 stages.

  • 5.

    Add ¼ of the mix to the butter & mix well.

  • 6.

    Fold the butter mix back through the remaining egg mix.

  • 7.

    Bake on a 57cm x 37cm baking tray, in a frame for 20 to 24 minutes.

  • 8.

    Set aside to cool.

  • 9.

    Cut out rounds of butter cake with a 10cm round bottomless cake ring.

  • Chiboust:

  • 1.

    Heat the milk gently, without boiling & set aside.

  • 2.

    Whisk the egg yolks together with 120g caster sugar & the corn flour.

  • 3.

    Add the hot milk & bring to the boil, whisking continuously.

  • 4.

    Boil for 1 minute.

  • 5.

    Pass through a sieve & set aside to cool, covered tightly with plastic so that a crust doesn't form.

  • 6.

    Whisk the egg whites together with 400g caster sugar & fold them back into the custard mixture.

  • Rhubard Puree:

  • 1.

    Wash the rhubarb.

  • 2.

    Slice it finely & add to a saucepan with the caster sugar.

  • 3.

    Cook over a low to medium heat until thick.

  • 4.

    Set aside to cool.

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Posted by Susan721Report
I would assume that the cake makes 22 servings as the rings cut from the cake is 22. mmmm!
Posted by Susan721Report
You can use English Muffin rings or cut the bottom and top out of short cans/tins and use them for rounds. If you have biscuit cutters with out a handle that would work but you would need a lot of them.
Posted by JaynestelReport
This sounds great. I can't wait to try it. Sweet, tart and flavoursome.