Rhubarb and ginger streusel traybake

Name: Rhubarb and ginger streusel traybake
Prep time: 1 h 10 min
Cook time: 50 min
Total time: 2 h
Yield: Makes 20 squares
Ingredients: 60 g/2 oz/generous ¼ cup caster (superfine) sugar; finely grated zest of ½ orange; 650/1 lb 4 oz rhubarb, trimmed and cut into 2.5cm/1 inch pieces; 175 g/6 oz/¾ cup butter, softened, plus extra for greasing; 1 tsp ground ginger; 5 eggs; 200 g/8 oz/1 cup caster (superfine) sugar; 100 g/3½ oz/1 cup ground almonds; 125 g/4½ oz/scant 1 cup porridge (oatmeal) oats (gluten-free); 50 g/1¾ oz/¼ cup caster (superfine) sugar; 100 g/3½ oz/½ cup butter, diced; 75 g/2¾ oz stem ginger, finely chopped; 100 g/3½ oz/⅔ cup polenta (cornmeal); 100 g/3½ oz/⅔ cup polenta (cornmeal); ¼ tsp fine seal salt; 1 tsp baking powder (gluten-free)

Preparation info

20
squares

Difficulty
Easy
Ready in
2 hr

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

This irresistible traybake has just the right balance of softness from the polenta sponge cake base, tartness from the chunks of juicy rhubarb, bites of ginger throughout and sweet crunch from the topping. Tuck into a piece with a morning coffee, afternoon cuppa, dessert with a dollop of soured cream or packed in a lunch box.

Ingredients

For the filling

650/1 lb 4 oz rhubarb, trimmed and cut into 2.5cm/1 inch pieces
60

Dessert
Lunch
Gluten-free
Vegetarian

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Lightly grease a 23 x 30cm/9 x 12 inch deep baking tin and line the base with baking parchment.

For the filling, toss the rhubarb in the sugar and orange zest, and tip onto a baking tray. Bake for 15 minutes