Recipe: Gingernut rhubarb crumble bars

KATE GIBBS
Last updated 05:00 28/05/2013
rhubarb crumble cake
Kate Gibbs
MODERN CLASSIC: Gingernut rubarb crumble bars.

Related Links

Recipe: Quince and Pear Crumbles Recipe: Apple crumble cake In season: rhubarb, apples and more

Relevant offers

In the Kitchen

Nicely stuffed: A masterclass in roasting a chook Recipe: Roman style pizza with potatoes and rosemary Zest for life On the lamb Tips for top tortillas Let them eat pav New cupcakes revive interest The art of making quinoa Recipe: The perfect finger sandwich Recipe: Slow-cooked spaghetti bolognese

The old-fashioned flavours of rhubarb and ginger come together in a layered slice that's a fresh take on the classic crumble.

250g store-bought gingernut biscuits
¼ cup ground almonds
100g butter, melted
5-6 sticks rhubarb, cut into 2cm lengths
½ cup plain flour
1 tsp ground cinnamon
100g chilled unsalted butter, diced
1/3 cup brown sugar
½ cup rolled oats
½ cup slivered almonds icing sugar, to serve

1. Preheat oven to 180C. Place biscuits and almond meal in a food processor and process into crumbs. Add the butter and process to combine.

2. Press into the base of a greased 20cm x 30cm brownie tin lined with baking paper. Refrigerate for one hour. Layer rhubarb evenly over chilled gingernut base.

3. To make crumble, place flour, cinnamon, butter, sugar and oats in a food processor and pulse into crumbs. Fold through almonds, then crumble the mixture over rhubarb. Cook in centre of oven for 30-35 minutes, until golden. Let cool completely in tin, then refrigerate (for up to four days) until ready to serve. Cut into squares and sprinkle with icing sugar if desired.

TOP TIP: These squares can be individually wrapped in baking paper and frozen in snaplock bags for up to month.

- Daily Life

Ad Feedback

Comments

Special offers

Featured Promotions

Sponsored Content