Baking, FruitAlison Lambert

Rhubarb Slice

Baking, FruitAlison Lambert
Cooked rhubarb is sandwiched between an oat and nut streusel crust. This maybe an old-fashioned concept, but this slice never goes out of style.


Makes 12
¾ cup flour
¾ oats
½ cup finely chopped walnuts, or pecans

½ cup dark brown sugar

¼ teaspoon salt
115g unsalted butter, slightly softened
2 cups chopped rhubarb, fresh or frozen

½ cup sugar

1 Tablespoon corn flour
2 Tablespoon orange juice
½ teaspoon vanilla extract

Preheat oven to 180`C

Combine flour, oats, nuts, brown sugar and salt in a bowl. Add butter in tablespoon size pieces and mix through until the mixture is crumbly. Spread half the streusel in a greased 30cm x 20cm baking dish and press evenly into bottom.
Bake until crust is firm, about 15 minutes.
While crust is baking combine rhubarb, sugar, cornstarch, and orange juice in a saucepan. Cook over medium heat while stirring until mixture comes to a boil and thickens. Remove from heat and stir in vanilla essence.
Pour mixture over base and crumble over remaining oatmeal mixture. 
Bake in preheat oven for 20 - 30 minutes or until it is golden brown.