Rhubarb crumble slice

By Donna Hay

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Makes 12

100g butter, melted
1/3 cup caster sugar
1 cup plain flour, sifted
1/2 tsp baking powder, sifted
1/2 cup desiccated coconut
1/4 cup milk
1 bunch rhubarb, trimmed and chopped
3/4 cup caster sugar, extra
1 tsp vanilla extract
Cream, to serve

Crumble topping

1 cup plain flour, sifted
1/4 cup caster sugar
100g cold butter, chopped

Preheat oven to 180C. Combine butter, sugar, flour, baking powder, coconut and milk in a bowl and mix well to combine.

Spoon into a 17cm x 27cm tin lined with baking paper and bake for 20 minutes or until golden and firm to the touch.

Combine rhubarb, extra sugar and vanilla and spoon onto the base. To make the crumble topping, combine flour, sugar and butter, using your fingertips to rub the butter into the flour.

Spoon on to rhubarb and bake for 35-40 minutes or until golden.

Slice and serve with cream.

- NZ Herald

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