<\/em><\/strong><\/p>\n

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A simple rhubarb traybake on a shortcrust base. It\u2019s quite low, which means there\u2019s not a lot of cake\u2026 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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust base:<\/span><\/p>\n

\n
• 1 cup (150 g) plain flour<\/li>\n
• \u2153 cup icing sugar<\/li>\n
• 90 g cold butter, diced<\/li>\n<\/ul>\n

  Place all the ingredients in a bowl and rub or chop together until the mixture resembles coarse crumbs.<\/p>\n

  Line a 22 \u00d7 30 cm baking tin with baking parchment. Transfer the crumble mixture into the tin, level it and press firmly into the base.<\/p>\n

  Pre-bake at 180\u00b0C for about 12 minutes.<\/p>\n

  Ingredients for the rhubarb filling:<\/span><\/p>\n

  \n
  • 2 large eggs<\/li>\n
  • 170 g sugar<\/li>\n
  • 35 g plain flour<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 500\u2013600 g rhubarb, sliced (no need to peel)<\/li>\n<\/ul>\n

    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 \u2013 the more rhubarb you can add, the better the flavour. Pour the filling over the hot pre-baked base, spreading the rhubarb evenly.<\/p>\n

    Bake for about 25 minutes, until the filling is set and lightly golden.<\/p>\n

    Remove from the oven and allow to cool slightly, or serve warm \u2013 delicious dusted with icing sugar or with a scoop of vanilla ice cream.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe source \u2013 Taste of Home<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A simple rhubarb traybake on a shortcrust base. It\u2019s quite low, which means there\u2019s not a lot of cake\u2026 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 <\/p>\n","protected":false},"author":1,"featured_media":6421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,34],"tags":[122],"duration":[],"tag_group":[],"class_list":["post-6418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-shortcrust-cakes","tag-rhubarb"],"acf":[],"yoast_head":"\n