Rhubarb crumble slice - Mother's Day baking

We love homemade slices in this house. Growing up as a kid I remember our Mum often making a variety of different yummy slices. School fetes were another place I remember, lining up at the cake stall with my $2 dollars in hand and buying back my Mum's slice that she had kindly donated for the day!!! (Who has done that before?)

One particular slice that is made in this house all the time is a chocolate coconut one and I don't even need to look at the recipe for that one. We often take it on picnics or family functions and my Miss 4 could sit and eat all the mixture before it even makes the oven.

I moved on from the chocolate slice and onto a jam coconut one and both of these featured heavily on the tuckshop menu at our school....they were both very popular!! We even had kids buying little tubs of ice-cream and a piece of slice and adding them together. I like the way they are thinking!!

This rhubarb slice that I'm featuring today is beautiful, the texture of the crunchy top followed by the soft rhubarb with the lovely biscuit base makes it even more appealing. We had some straight from the oven with some ice-cream and also from the fridge the next day......both delightful!

This one is in Donna Hay magazine ISSUE 51 JUN/JUL 2010

1/3 cup (75g) caster sugar
1 1/2 cups (225g) plain flour, sifted
1/2 teaspoon baking powder, sifted
1 egg, lightly beaten
100g butter, melted
rhubarb filling
1 bunch (400g) rhubarb, trimmed and chopped
3/4 cup (165g) caster sugar
1 teaspoon vanilla extract
crumble topping
1 1/2 cups (225g) plain flour, sifted
1/3 cup (75g) caster sugar
150g cold butter, chopped

Preheat oven to 180 degrees (350F). Place the sugar, flour, baking powder, egg and butter in a bowl and mix to combine. Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20 - 30 minutes or until golden and firm.

While the base is cooking, make the rhubarb filling. Toss to combine the rhubarb, sugar and vanilla. Set aside.

To make the topping, place the flour and sugar in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs.

Spoon the rhubarb over the cooked base and top with the crumble topping.

Bake for 35 - 40 minutes or until golden. Makes 16

Enjoy M x