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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