Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Rhubarb Streusel Topped Squares

Desserts
0
Cooking time: 
15-30 minutes
Serves: 
6
Preparation time: 
10-15 minutes
Ingredients: 
  • 500g Jus-Rol™ All Butter shortcrust pastry or shortcrust pastry
  • 50g almonds   
  • 1-2 tsp cornflour for base 
  • 400g rhubarb washed & cut into 2.5cm lengths 
  • 50g golden caster sugar   
  • 2 tbsp cornflour   

Topping

  • 50g jumbo oats   
  • 25g ground almonds   
  • 60g light brown sugar   
  • 2 tbsp sunflower oil  
Equipment: 
Method: 
  • Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  • Roll out pastry and use to line an oblong tin 27 x 18 x 3.5cm /11 x 7 x 1.5”. Dust pastry base very lightly with 1-2 tsp cornflour and sprinkle with the 50g of ground almonds.
  • Combine rhubarb with caster sugar and cornflour and scatter over almonds in the pastry base.
  • Mix together the first three topping ingredients, then stir in the oil and scatter in an even layer over the rhubarb. Bake for 20-25 minutes. Cut into squares to serve.