Recipe: Rhubarb slice

24 March 2010

Rhubarb slice

This is my favourite recipe, and if you enjoy flapjacks, you will love this rhubarb slice. You can serve it warm, or topped with lightly whipped cream as a pudding.

You will need a non stick baking tin measuring 12in x 8in (30cm x 20cm) min 1in (2.5cm) deep.

Ingredients
495g plain flour
275g porridge oats
420g (1/2 lb) salted butter
225g (8oz) light brown soft sugar
2 level teaspoon of ginger (optional)
450g (1lb) fresh rhubarb tossed in 50g (13/4 oz) granulated sugar

Method

1. Pre-heat the oven to 200C/ 400F/Gas Mark 6

2. Melt the butter and sugar in a pan

3. Mix the flour, porridge oats and ginger in a bowl

4. Mix the melted butter and sugar with the dry ingredients, starting with a wooden spoon, but finishing off with your hands to make a lump of dough

5. Halve the dough and press one half of the mixture into the baking tin, pressing it in firmly.

6. Spread the rhubarb mixture over the surface

7. Top with the remaining oat mixture, again pressing down lightly

8. Bake on the centre shelf of the oven for 25-30 minutes - or longer if you like it really crispy

9. Remove the tin from the oven and allow to cool for 10 minutes before marking into 15 squares

10. Leave to cool in the tin

Readers' comments (2)

  • Anonymous | 30 July 2010 4:46 pm

    recipe great and the slice is moist
    but check your weights butter and sugar can,t both be right

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  • Biggsy | 16 August 2011 9:41 pm

    I really liked this- a cross between crumble and flapjack. It freezes well too, making for tasty elevensies. I will try it with other fruits- an apple and cinnamon version will be next.

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