It's back to school today for most of us, though some of us it was yesterday. You're either relishing the peace and quiet or want the weekend back (I'm in the latter camp). I had a bit of a bake-off this past weekend to stash in the freezer so when hubby made the lunches there was some variety. These ones are easy to make but do need some preparation with the rhubarb. If you don't like Rhubarb or don't have a lot of time, use tinned apricots or peaches, just puree it first.
I thought they were yummy, not too sweet and not too tart. crumbly base and smooth top, great for not only lunchboxes but for a nice afternoon tea or playgroup offering. I'll be making them again!
adapted from the Rhubarb compendium
1 1/3 cups plain flour
1/2 cup caster sugar
170gr butter, chopped
3 cups stewed rhurbarb*
1/2 cup flour, extra
1/4 cup shredded coconut
(*stew rhubarb by chopping large bunch of rhubarb (no leaves) and adding to a baking dish with 1/2 cup orange juice and 1/2 cup caster sugar. Cover with aluminium foil and bake in a 200degree oven for 1 hour, cool).
Preheat oven to 180 degrees c.
Make a crust by blending butter into bowl with flour and sugar. We used a pastry cutter but you can rub butter in using your fingers of quickly whizzing it in the food processor.
Olivia was learning to use a pastry cutter, hard job if you're almost 8! She did great!
Pour the mixture on to a lined slice tray.
Press down firmly.
In the same bowl add your rhubarb, flour and eggs. This is Olivia's favourite part! She's mastered egg crackery!
Mix it together with a fork and then smooth over the base.
Sprinkle over the coconut,
Try not to get mad if your almost-8 year old spread it over the kitchen too...
Bake for 50 minutes and leave on the bench to cool for 10 minutes before moving onto a chopping board.
Cut into bars or squares if you prefer..
A little tip: I love these glad cooking sheets - they fit perfectly into my slice tray plus, I cut them up to wrap the individual bars in and put them in tupperware in the freezer.
They don't look particularly pretty - but they taste pretty yummy according to the chef.
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