(based on Donna Hay's recipe here, but given the heartbreakpie once-over)
Preheat oven to 180*C.
- 100g melted butter
- 1/3 cup caster sugar (I used white)
- 1 cup of plain flour, sifted (I used a colander, could not for the life of me find the sieve)
- 1/2 tsp baking powder, sifted (see above)
- 1/2 cup desiccated coconut
- 1/4 cup milk
- Combine all the above ingredients in a bowl and mix to combine. Press into a slice-appropriate baking tin (about 17cm x 27cm) lined with baking paper and butter.
Take one bunch of rhubarb, trimmed and chopped. Combine with 3/4 cup sugar, 1 tsp vanilla essence. Here is where I added some of the orangey-sugar syrup from above, as well as some orange zest and a teensy sprinkling of cinnamon. Spread over the base.
To make the crumble topping, combine 1 cup flour, 1/4 cup caster sugar and 100g cold chopped butter. If making again, I'd omit a bit of the butter. I would also think about reducing the sugar at the rhubarb stage. Anyway, crumble the butter through the flour and sugar to make a crumbly texture. Here I also under-measured the flour and added some ground almonds and some chopped slivered almonds. I am certain the slice was better for it. So give it a go! It's a goodie. Crumble over the mixture and bake 35-40 minutes until golden. You could serve it sliced either with cream or yoghurt, or you could just leave it to set and take a slice for an afternoon treat at work.