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How to make Martha's rhubarb crumb bars

Yield = 16
Prep time: 0:30
Cook time: 0:50
Total time: 1:20

Ingredients

  • 3 stalks rhubarb, trimmed, cut into 1.5cm pieces
  • 1 tablespoon brown sugar
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 125g unsalted butter, at room temperature
  • 1 cup icing sugar mixture
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Streusel

  • 100g unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 cup plain flour

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
  • Step 2 Make Streusel: Whisk butter, sugar and salt together in a bowl. Add flour. Using a fork, stir until large crumbs form. Refrigerate until required.
  • Step 3 Combine rhubarb, brown sugar and 1/2 cup flour in a bowl. Set aside. Whisk remaining flour, baking powder and salt together. Using an electric mixer, beat butter and icing sugar on high speed until light and fluffy. Add eggs, one at a time, beating until just combined. Reduce speed to low. Add vanilla, then flour mixture, beating until just combined. Spoon batter into prepared pan, spreading with a spatula. Sprinkle with rhubarb. Top with streusel.
  • Step 4 Bake for 45 to 50 minutes or until golden and a skewer inserted in centre of cake comes out with moist crumbs clinging. Cool completely in pan. Lift cake from pan. Cut into 16 pieces. Serve.