Rhubarb Crumble Cake Bars are a tray bake version of a classic British dessert. This moist cake is topped with roasted rhubarb and scattered with a tasty crumble layer.
Begin by roasting the rhubarb – heat the oven to 180ºC (fan, 200ºC non fan). Rinse 600g rhubarb and dry off any excess water. Trim the ends and cut into pieces roughly one inch in length
Put the rhubarb on a baking tray and sprinkle over 70g caster sugar. Toss together making sure all of the rhubarb is coated and then lay the rhubarb out in one layer
Cover with foil and bake for 15 minutes before removing the foil and giving the rhubarb a quick stir. Return to the oven without the foil for a further 5 minutes
Drain the rhubarb using a colander and leave to cool. Reserve the liquid
Reduce the oven temperature to 160ºC (fan, 180ºC non fan) and line a 20x26cm (8x10") tray bake tin
Beat the 250g caster sugar and 250g margarine together
Add 150g Greek yogurt, 1 tsp vanilla extract, 4 eggs, 250g self raising flour and mix until combined
Spoon the cake mix into the prepared tin and smooth until level. Leave to one side
In a large bowl, add 100g self raising flour, 85g unsalted butter and 50g light brown sugar. Rub the ingredients together until you form large crumbs
Add blobs of the roasted rhubarb on top of the cake mix
Scatter the crumble topping over the rhubarb. Bake in the oven for 35-40 minutes until a cocktail stick comes out clean
Leave to cool in the tin for approximately one hour before turning out and leaving to cool completely on a wire rack. Cut into squares and serve
You can use unsalted butter or margarine for both the cake and the crumble topping - both work just as well.
Keep the cake in an airtight container for 4-5 days.
Nutritional information is given as a guide only and may vary.
Rhubarb Crumble Cake Bars https://www.curlyscooking.co.uk/rhubarb-crumble-cake-bars/