Recipe: Gingernut rhubarb crumble bars

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

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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

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