Sometimes only baking will do. Today is one of those days. It’s nearly the end of June in London yet the wind is ferociously banging at my windows and the rain is teeming down in sheets of laughter. Summer it is saying, what summer!
I am stuck inside recovering from a knee op. Feeling sorry for myself I resort to baking and the comfort of rhubarb.
Just the smell of rhubarb in the oven puts a little spring into my hobble. This is comfort baking. A buttery soft base is covered in deliciously tart rhubarb with just enough ginger to give a sharp taste, then topped with golden brown crumble.
Cut into slices and serve with vanilla icecream or eat with a spoon straight from the tray. Because sometimes only baking will do.
For the base and crumble:
1 cup sugar
1 teaspoon baking powder
3 cups plain flour
1/4 teaspoon salt
Zest of one lemon
225g cold unsalted butter
For the filling:
4 cups rhubarb, sliced into 1cm pieces
1 tablespoon of ginger, grated
Juice of one lemon
1/2 cup sugar
4 teaspoons cornflour
Preheat the oven to 200 degrees C. Grease a 32 x 22cm baking tray
To make the base: In a medium bowl, stir together the sugar, flour, and baking powder. Mix in salt and lemon zest. Chop the butter in chunks into the bowl and crack in the egg. With your hands mix the butter into the flour. The dough will be crumbly. Pat half of the dough into the prepared tray.
To make the filling: In another bowl, stir together the sugar, cornflour and lemon juice. Gently mix in the rhubarb and ginger. Sprinkle the rhubarb mixture evenly over the base. Crumble remaining dough over the rhubarb layer.
Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.