Rhubarb is a wonderful ingredient and can be used for both savoury and sweet dishes, it is also realtively easy to grow so if you have a sunny corner spare or even a big tub I would recommend picking up a plant down the garden centre - give it a year or two and you will be giving stalks away to friends and neighbours - it can be a bit of a brute though and will take over the garden if you let it so pick it regularily and cut it right back at least once a year!
Ingredients
4 cups of rhubarb roughtly chopped - I use 8 stalks medium/small of you are using the big shop bought stems then 4/6 should be plenty
2 tbs granulated sugar
2 tbs water
2 cups plain flour
3/4 cup caster sugar
1 cup unsalted butter cut into cubes
4 eggs
2 cups granulated sugar
1/2 cup plain flour
1/2 tsp salt
First place the rhubarb into a pan over a low heat, add 2 tbs sugar and 2tbs of water, put on a lid and allow to cook out for about 10 minutes until it is soft - allow to cool - resist the urge to add any more sugar as you want it to be tart
Preheat the oven to 175C
Place 2 cups of plain flour and the caster sugar into a bowl and mix together - now add in the butter and rub together to form breadcrumbs. Pour this mix into a baking tray and firm down with the back of a spoon to form a firm layer.
Place in the oven and cook for 10 minutes
Whisk together the eggs, sugar, flour and salt and then fold in the cooled cooked rhubarb
Pour the batter over the base and return to the oven for 40 - 45 minutes until firm and golden. Allow to cool and then cut into squares and serve - this is lovely warm or cold but just remember hot rhubarb is HOT so let it cool past napalm heat. This very squidgy and very moreish and is utterly divine with a scoop of ice cream!
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