Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Rhubarb Streusel Topped Squares

Desserts
5
Cooking time: 
15-30 minutes
Serves: 
6
Preparation time: 
10-15 minutes
Ingredients: 
  • 500g Jus-Rol™ All Butter shortcrust pastry or shortcrust pastry
  • 50g almonds
  • 1-2 tsp cornflour for base
  • 400g rhubarb washed & cut into 2.5cm lengths
  • 50g golden caster sugar
  • 2 tbsp cornflour
  • Topping
  • 50g jumbo oats
  • 25g ground almonds
  • 60g light brown sugar
  • 2 tbsp sunflower oil
Equipment: 
  • Rolling Pin
  • Loose–based rectangular flan tin
Method: 
  1. Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.
  2. Roll out pastry and use to line an oblong tin 27 x 18 x 3.5cm /11 x 7 x 1.5”. Dust pastry base very lightly with 1-2 tsp cornflour and sprinkle with the 50g of ground almonds.
  3. Combine rhubarb with caster sugar and cornflour and scatter over almonds in the pastry base.
  4. Mix together the first three topping ingredients, then stir in the oil and scatter in an even layer over the rhubarb. Bake for 20-25 minutes. Cut into squares to serve.

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