Ingredients
Scale
Shortbread base
- 250g plain flour
- 90g sugar
- 220g butter, cubed
- 1/2 teaspoon vanilla powder
Rhubarb layer
- 6 sticks of rhubarb, chopped into 1cm pieces
- 1/2 teaspoon ground cinnamon
- 4 tablespoons water
Crumble topping
- 50g plain flour
- 50g brown sugar
- 40g butter
- 1/2 teaspoon vanilla powder
Instructions
Shortbread base
- Preheat oven to 180.
- Line a lamington/slice tray with baking paper.
- Place all ingredients into bowl.
- Speed 7/30 seconds.
- Place dough into tin and smooth out with the base of a glass or hands.
- Place into the oven and bake for 15 minutes.
Rhubarb layer
- Place all ingredients into bowl
- 5 minutes/100 degrees/reverse/speed 1.
- Blitz on speed 7 for a few seconds just to break up the rhubarb slightly. Leave some chunks however.
- Pour over base.
- Place back into the oven whilst preparing the crumb layer.
Crumb layer
- Place crumble ingredients into a large bowl.
- Using your fingers tips rub the ingredients together to form a breadcrumb like texture. Some lumps is completely fine.
- Sprinkle crumbs over slice and bake until golden. Approximately 20-30 minutes.
- Allow to cool slightly and remove from pan.
- Cut into 20 squares.
- Will keep for up to 7 days in an airtight container. Can freeze and thaw.
Nutrition
- Serving Size: 20