Mrs Simpkins’ Crumbly Rhubarb Sandwich Bars
The basic mixture works beautifully for both the base and the topping: simply press 2/3 of the mix into the pan for the bottom, and use the remaining mix to scatter over the top (see below). The rhubarb isn’t pre-cooked; the slender slices will cook in the mixture.
Makes 8 bars
- 450g de-strung rhubarb, sliced into 1 cm pieces
- Dual purpose mix for base and topping:
- 100g plain flour
- 25g wholemeal flour
- 100g salted butter, diced
- 150g porage oats
- 100g golden granulated sugar
- Dry mix for coating rhubarb:
- 50g golden granulated sugar
- 25g plain flour
Preheat oven to 180C (fan oven) or equivalent
You will need a greased, lined 20cm brownie pan (you can just line the bottom if you like)
Base and Topping
Rub the butter into the flour. Stir in the oats and sugar.
Spread 2/3 of the mix (reserve remainder for topping) into the prepared tin: smooth down firmly making sure you get into the corners.
Bake for 12-15 for minutes until golden.
Combine the sugar and flour. Add the rhubarb and mix thoroughly. Spread over the cooked base whilst still hot from the oven. Scatter the reserved mixture evenly over the top.
Bake for 30-35 minutes until golden and the rhubarb juices begin to run. Mark into bars and cool in the tin. Eat cold.