Rhubarb Crumble Slice
A vanilla-infused rhubarb jam filling is sandwiched between a buttery base & crumble topping to make this delicious yet classical rhubarb crumble slice the whole family will enjoy.
Ingredients
Base
- 75 g caster sugar
- 225 g plain flour, sifted
- 1/2 teaspoon baking powder, sifted
- 1 egg, lightly beaten
- 100 g butter, melted
Rhubarb Filling
- 400 g rhubarb, trimmed & chopped
- 165 g caster sugar
- 1 teaspoon vanilla extract
Crumble Topping
- 225 g plain flour, sifted
- 75 g caster sugar
- 150 g butter, cold & chopped
Instructions
- Preheat oven to 180 degrees celsius.
- In a saucepan, combine the rhubarb, sugar and vanilla. Simmer on medium heat until consistency is like jam. Set aside.
- Place the sugar, flour, baking powder, egg and butter in a bowl and mix to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 10 minutes or until golden and firm.
- To make the topping, place the flour, sugar and butter in a bowl. Use your fingertips to mix together until it resembles coarse breadcrumbs.
- Spoon the rhubarb mixture over the cooked base so it is evenly covered and top with the crumble mixture.
- Bake for 25-30min or until golden.