A fruity traybake taken from The Simple Things, April Edition, p.112
Makes 15 squares
- 200g rhubarb
- 200g dark muscovado sugar
- 250g self raising flour
- 25g oats
- 1tsp ground ginger
- 150g cold butter cubed
- 2 medium eggs, beaten
- 1 banana, peeled and mashed
Preheat the oven to 180C/Fan 160c/350F. Grease and line a baking tray with baking parchment.
Dice the rhubarb into small cubes and place in a bowl. Pour over the sugar and give everything a good stir.
Tip the flour, oats and ginger into a separate bowl and stir well. Add the cubed butter, rubbing it into the mixture with your fingers Add the beaten eggs, banana, rhubarb and sugar and stir until well combined.
Tip the mixture into the lined tray, smoothing the surface with the back of a spoon. Bake for 1 hour. Leave to cool before removing from the tin and cutting into squares.