Rhubarb, custard and a buttery crumble make this recipe ridiculously good.
Ingredients
Base
- 1 ¼ cups flour
- 1/3 cup icing sugar
- Pinch salt
- 90g butter – melted
Rhubarb Custard
- 1 cup sugar
- ¼ cup flour
- Pinch salt
- 2 eggs - whisked
- ¼ cup cream
- 1 teaspoon vanilla extract
- 2 ½ cups rhubarb – chopped
Crumble
- ¼ cup flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- 60g butter – grated
Method
Base
- Preheat the oven to 180oC (160oC fan bake). Line a 20cm x 20cm cake pan with baking paper.
- Whisk together the flour, icing sugar and salt. Stir in the melted butter and mix well. Press into the prepared cake pan and cook for 10 minutes.
Rhubarb Custard
- Whisk together the sugar, flour and salt. Add in the eggs, cream and vanilla extract. Mix well. Stir through the rhubarb and pour the custard over the base. Cook for 25 minutes.
Crumble
- Whisk together the flour, oats, brown sugar, baking powder and cinnamon.
- With your fingers, mix the grated butter into the dry ingredients.
- Top the rhubarb custard with the crumble and cook for an additional 25 minutes.
- Leave in the cake pan to cool before cutting into bars.