Recipe

Rhubarb crumble squares

Jun 30, 1976 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Makes 24 Item
    • Print
    Print

Ingredients

Rhubarb squares
  • 90 gram butter, softened
  • 1 cup (220g) caster (superfine) sugar
  • 1 egg
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1/4杯(35 g)自发面粉
  • 6 trimmed rhubarb stems (375g), chopped coarsely
Crumble topping
  • 2 tablespoon water
  • 2 cup (180g) rolled oats
  • 1/2 cup (110g) firmly packed light brown sugar
  • 100 gram butter, melted

Method

Rhubarb crumble squares
  • 1
    Preheat oven to 180ºC/350°F.
  • 2
    Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 3
    Beat butter, ½ cup of the sugar and egg in small bowl with electric mixer until light and fluffy; stir in sifted flours. Spread mixture into pan. Bake 15 minutes.
  • 4
    Meanwhile, combine rhubarb, remaining sugar and the water in medium saucepan; cook, covered, about 7 minutes or until rhubarb softens. Drain rhubarb; reserve syrup for another use such as rhubarb cordial.
  • 5
    Meanwhile, make crumble. Combine water, oats, sugar and butter in a medium bowl.
  • 6
    Increase oven temperature to 200°C/400°F.
  • 7
    Remove base from oven; top with drained rhubarb, sprinkle with crumble. Bake about 15 minutes. Cool slice in pan before cutting.

The Latest from Food To Love