zoom Rhubarb crumble squares with orange zest

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    Rhubarb Crumble Squares with Orange Zest

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    Rhubarb Crumble Squares with Orange Zest

    New season rhubarb brings a lovely flavour to this crumble-topped cake. Serve as a teatime treat or dessert with custard or cream.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 28 squares

    Ingredients

    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

    Method

    1. Preheat the oven to 180C, gas mark 4. Place the rhubarb in a pan with 25g of the caster sugar and cook gently on the hob for 7-8 minutes or until just tender. Drain through a sieve, reserving the juice (see Cook's tips), then leave the rhubarb to cool. Grease a rectangular baking tin (about 27cm x 17.5cm) and line the base with baking parchment.
    2. To make the crumble topping, place the butter and flour in a food processor and blend until just combined. Add the demerara sugar and pulse a couple of times to give a rough crumble. Remove and set aside. (Alternatively, rub the butter into the flour by hand, then stir in the sugar).
    3. For the cake mixture, blend the butter, remaining caster sugar, self-raising flour, orange zest and eggs in a food processor for 30 seconds, or beat with a wooden spoon.
    4. Remove the blade from the bowl and stir in the cooled rhubarb. Spoon the mixture into the prepared tin and sprinkle over the crumble topping, pressing down with the back of a spoon. Place in the oven for 50-55 minutes or until the sponge is risen and the topping is golden. Remove from the oven, leave to stand for 5 minutes, then cool on a rack. Cut into 28 squares, ready to serve.

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    Cook's tips

    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.

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    4 stars