Rhubarb Crumble Traybake

Name: Rhubarb Crumble Traybake
Yield: Makes 12 squares
Cuisine: British
Ingredients: 2 tbsp sunflower oil; 75 g ground almonds; 175 g self-raising flour; 110 g butter, chilled, chopped; 1 medium free-range egg; 2 heaped tbsp oats; 2 tbsp plain flour; 3 tbsp demerara sugar; 1 heaped tsp ground cinnamon; 500 g rhubarb, washed and chopped (this is the trimmed weight); 75 g light muscovado sugar

Preparation info

Makes
12
squares

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is delicious served warm with ice-cream for pudding; or cold with a warming cup of tea from a thermos on a windswept Hebridean beach.

Ingredients

500 g rhubarb, washed and chopped (this is the trimmed weight)
75 g light muscovado sugar

Europe
United Kingdom
Dessert
Vegetarian
Scotland
Microwave

Method

Cook the rhubarb with the sugar either in a pan over a very low hear or in a microwave. A microwave will take some 5-10 minutes; a pan about 10 minutes once the sugar has dissolved. Shake the pan from time to time to prevent sticking. Allow to cool and strain over a sieve (but don’t throwaway the juices - I like to pour these over porridge or yoghurt).

For the base, place the first 4 in