A simple rhubarb traybake on a shortcrust base. It’s quite low, which means there’s not a lot of cake… and somehow it disappears from the tin before you know it :). Delicious, refreshing and moreish with every bite. I used pink forced rhubarb, but you can absolutely use outdoor-grown rhubarb, which is now in season. Highly recommended!
Ingredients for the shortcrust base:
- 1 cup (150 g) plain flour
- ⅓ cup icing sugar
- 90 g cold butter, diced
Place all the ingredients in a bowl and rub or chop together until the mixture resembles coarse crumbs.
Line a 22 × 30 cm baking tin with baking parchment. Transfer the crumble mixture into the tin, level it and press firmly into the base.
Pre-bake at 180°C for about 12 minutes.
Ingredients for the rhubarb filling:
- 2 large eggs
- 170 g sugar
- 35 g plain flour
- 1 teaspoon vanilla extract
- 500–600 g rhubarb, sliced (no need to peel)
In a bowl, lightly whisk together the eggs, sugar, flour and vanilla until combined. Add the sliced rhubarb and mix well so that all the pieces are coated – the more rhubarb you can add, the better the flavour. Pour the filling over the hot pre-baked base, spreading the rhubarb evenly.
Bake for about 25 minutes, until the filling is set and lightly golden.
Remove from the oven and allow to cool slightly, or serve warm – delicious dusted with icing sugar or with a scoop of vanilla ice cream.
Enjoy!
Recipe source – Taste of Home.
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