Rhubarb traybake recipe

14 ratings Rate
  • Serves 16
  • 15 mins to prepare and 45 mins to cook
  • 230 calories / serving
  • Freezable
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Make this delicious rhubarb traybake with a crunchy oat and walnut topping to enjoy this season's harvest.

Preheat the oven to gas 5, 190°C, fan 170°C. Butter a 20cm (8in) square tin and line with nonstick baking paper. To make the topping, fork together the butter, flour and sugar into big crumbs, then mix in the walnuts and oats. Chill.

In a bowl, mix 100g (3 1⁄2oz) flour with the baking powder and a pinch of salt. In another bowl, combine the rhubarb, 1 tbsp of flour and the soft brown sugar. Using another bowl and an electric hand mixer, beat the butter and caster sugar until fluffy; about 3 minutes. Add the eggs, one at a time, and combine. Beat in the vanilla, then the flour mix.

Spoon the mix into the tin. Cover with half the topping, the rhubarb, then the remaining topping. Bake for 45 minutes or until a skewer comes out clean.

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  • Ingredients

  • 100g (3 1/2oz) plain flour
  • 1/2 tsp baking powder
  • 250g (8oz) rhubarb, cut into 1cm (1/2in) slices
  • 1 tbsp soft brown sugar
  • 125g (4oz) unsalted butter, at room temperature
  • 100g (3 1/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • For the topping

  • 75g (3oz) unsalted butter
  • 75g (3oz) plain flour
  • 125g (4oz) soft brown sugar
  • 50g (2oz) walnuts, roughly chopped
  • 50g (2oz) oats
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  • Energy 960kj 230kcal 12%
  • Fat 13g 19%
  • Saturates 7g 34%
  • Sugars 17g 19%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 26.5g Protein 2.8g Fibre 1.2g


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