Rhubarb traybake is delicious with its juicy filling and a crisp crumble topping. The base for this tray bake does not need to be rolled out - you simply press it into the tray.
11 people made this
800g rhubarb, about 6 to 8 stalks
500g plain flour
200g caster sugar
4 teaspoons vanilla sugar
200g chilled butter, diced
3 to 4 tablespoons caster sugar, to taste
butter for dotting
Method Prep:15min › Cook:45min › Ready in:1hr
Trim rhubarb. If stalks are thick and fibrous, peel them. Cut into even cubes and set to a side.
Add flour to a large mixing bowl and make a well in the centre. Add eggs, sugar and vanilla sugar. Than add the butter. Mit everything, first with a pastry knife, then with your hands, until a crumbly mixture forms.
Chill for about 30 minutes.
Grease a baking tray or line with greaseproof paper. Preheat oven to 160 C / Gas 3. Evenly press 2/3 of the mixture in the tray.
Spread with the the rhubarb and scatter with the remaining mixture. Dot with butter.
Bake until browned and the crumble topping is crisp, about 40 minutes.