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Rhubarb Crumble Squares with Orange Zest
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New season rhubarb brings a lovely flavour to this crumble-topped cake. Serve as a teatime treat or dessert with custard or cream.
Makes: 28 squares
For the crumble topping:
75g cold butter, cubed
125g plain flour
75g demerara sugar
For the sponge:
400g rhubarb, chopped
200g caster sugar
175g butter, softened
175g self-raising flour
Finely grated zest of 1 orange
3 medium eggs
Simmer the reserved rhubarb juice until it reduces to a syrup. Serve with warm rhubarb squares for a dessert.Store the squares in an airtight tin for up to 3 days.
Typical values per serving:
Energy |
669.44kJ 160.0kcal |
---|---|
Fat | 8.6g |
Saturated Fat | 5.1g |
Sugars | 11.2g |
Salt | 0.2g |
Per square
This recipe was first published in May 2007.
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