Rhubarb crumble slice

Ingredients

100 g	Butter, melted
⅓ cup	Caster sugar
1 cup	Flour, sifted
½ tsp	Baking powder, sifted
½ cup	Desiccated coconut
¼ cup	Milk
1 bunch	Rhubarb, trimmed and chopped
¾ cup	Caster sugar, extra
1 tsp	Vanilla essence/extract
1 to serve	Cream

Crumble topping

¼ cup	Caster sugar
1 cup	Flour, sifted
100 g	Almond butter, chilled and chopped

Directions

1. Preheat oven to 180 degC.
2. Combine butter, sugar, flour, baking powder, coconut and milk in a bowl and mix well to combine.
3. Spoon into a 17cm x 27cm tin lined with baking paper and bake for 20 minutes or until golden and firm to the touch.
4. Combine rhubarb, extra sugar and vanilla and spoon onto the base.
5. To make the crumble topping, combine flour, sugar and butter, using your fingertips to rub the butter into the flour.
6. Spoon on to rhubarb and bake for 35-40 minutes or until golden. Slice and serve with cream.