rhubarb shortbread crumble bars

So confusing, in Australia what Americans call "bars", Aussies call a "slice" and Canadians call "squares". Of course the three countries couldn't possibly call it the same thing. Whatever you call it and whatever part of the world you're from know one thing, this recipe is absolutely delicious. My "I don't eat desserts" husband has consumed nearly the whole thing in one weekend (it was meant for him to take to work on Monday, that's not happening). Granted he had a little help. My first mistake was tasting a little piece of it. It is buttery with of course that delicious tartness of the rhubarb that reminds me of spring. It was made more delicious by the fact we picked the rhubarb up from a farmers market on Saturday. It's from a farm just near us. I swapped one of my cookbooks for some of the tart stalks and some fresh asparagus. As soon as I got home I made this recipe. I hope you enjoy it as much as we did. All that remains is a couple of pieces and some crumbs.

Photography Lawrence Imrie

rhubarb shortbread crumble bars

1/3 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 egg, lightly beaten

1/2 cup butter, melted

RHUBARB FILLING

13 oz (375g) trimmed and chopped rhubarb

3/4 cup granulated sugar

1 teaspoon vanilla extract

CRUMBLE TOPPING

1 1/2 cups self rising (raising) flour

2/3 cup granulated sugar

pinch of salt

3/4 cup butter, chopped

Preheat oven to 350°F (180°C). Line 9 x 13-inch (20 x 30 cm) baking pan with parchment paper. Place sugar, flour, baking powder, egg and melted butter in bowl; stir until well combine. Press into base of prepared pan. Bake for 2o t0 25 minutes or until golden and firm.

While base is cooling prepare the filling, combine all ingredients in a large bowl; set aside.

To make the crumble topping, combine flour, sugar and salt in medium bowl. Rub butter into flour mixture using your fingertips until mixture resembles coarse crumbs.

Spoon rhubarb mixture evenly over shortbread base. Sprinkle with crumble topping. Bake for 35 to 40 minutes or until golden. Let cool in pan. Cuts into about 16 pieces.