About this recipe:This traybake is a different way to use up that abundant supply of rhubarb. It's a nice change of pace.
250g plain flour
85g icing sugar
250g butter, softened
500g caster sugar
1 1/2 teaspoons salt
60g plain flour
4 eggs, beaten
550g chopped fresh rhubarb
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 180 C / Gas mark 4. In a medium bowl, mix together 250g of flour, icing sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 22x33cm (9x13 in) baking tin.
Bake for 10 minutes in the preheated oven. While this bakes, whisk together the caster sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked base when it comes out of the oven.
Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
My kids loved this, I had to cook it for about 15 mins longer as it seemed quite watery. Had it cold the next day lovely. Also heated it up and had with cream. The topping tasted like a toffee meringue. Nice to do something different with the rhubarb we grow at the allotment. - 14 May 2009
I'd recommend giving this recipe a try. It's difficult to describe but it's very tasty, especially with vanilla icecream & a sprinkle of ginger.
I used less sugar in the topping as I didn't have enough & it turned out just fine & also cooked it for about 15 mins longer than the recipe suggests - 10 Aug 2012