Rhubarb breakfast bar
A great recipe to give to the kids as an alternative to breakfast - it has wonderful texture and is an easy way to get more fruit into the diet. Rhubarb has a sweet but tangy flavour but you may choose to use berries as an alternative.
Makes approximately 10-12 pieces.
Crust:
1 and 1/2 cups flour
3/4 cup brown sugar
1 and 1/4 cups rolled oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
170g butter, diced
Filling:
1/2 cup brown sugar
1 tbs lemon zest
1/2 tsp nutmeg
2 tbs flour
500g rhubarb, finely chopped
1/4 cup fresh lemon juice
2 tbs butter, melted and cooled
Preheat oven to 180°C. Grease and line a 20cm x 30cm slice tin. Set aside.
Place all the crust ingredients in a food processor and pulse to make loose crumbs. Divide the mixture in half. Put half of the mixture into the slice tin and press down firmly.
Bake in the preheated oven for 12-15 minutes. Set aside to cool.
To make the filling, place all of the ingredients in a bowl and mix well. Pour over cooled base.
Sprinkle the remaining crumb mixture over the filling and bake in the oven for a further 45 minutes.
Remove from oven and allow to cool before cutting into bars of desired size.
See more of Natalie Oldfield's recipes:
Hedgehog Slice
Apple Charlotte
Corn and bacon muffins with chive butter
Blueberry and banana chip cookies
Grapefruit and ginger teacake
Chocolate and lime cake
Extract from Gran's Sweet Pantry by Natalie Oldfield. Photos by Todd Eyre, Published by HarperCollins.
