DSC_0016 rhubarb 220

Makes around 12 bars


Crumble mixture for base and top

175g (6 oz) plain flour
225g (8 oz) oatmeal
90g (3 oz) brown sugar
175 (6 oz) butter, melted
450g (1 lb) rhubarb, cut into 1.25cm pieces
150g (5 oz) brown sugar
1 1/2 tablespoon plain flour
1/4 teaspoon ground nutmeg
25g (1 oz) butter, softened
1 egg, beaten


For the base and top, mix flour, oatmeal, brown sugar and butter together until crumbly.

Press half of the crumble mixture into a greased 24cm (9 1/2 inch) square baking tin.

Add rhubarb.

Mix sugar, flour, nutmeg and butter and add egg, beat until smooth.

Pour over the rhubarb.

Top with the other half of the crumble mixture, and press down lightly.

Bake in the oven at 180C, for about 35-40 minutes. Refrigerate and cut into bars.