Lorna's Tasty Treats
hot or cold, and you can substitute the rhubarb with any other cooked
fruit. Takes about 10 minutes to prepare.
a loose-bottomed 8 or 9 inch flan dish or sandwich tin.
temp: 180 degrees C, cooking time 45 mins.
large egg, beaten + 1tbsp. Milk
drops vanilla essence
Cream margarine and sugar together until light and fluffy, beat in the eggs and vanilla essence, then fold in the flour. Add the milk if too stiff. Spread this over base of prepared tin.
Filling Ė 6 or 7 rhubarb stalks. Microwave in covered dish with granulated sugar to taste/sweeten until cooked.
Spread over the base, use a slotted spoon so there isnít much juice.
1oz. Soft margarine
3oz. Self-raising flour
1oz. Soft brown sugar/caster sugar
Generous pinch cinnamon [optional]
Handful of porridge oats
Rub margarine into flour and add the sugar, cinnamon and porridge oats. Sprinkle on water and mix until the mixture becomes lumpy. Cover the rhubarb mixture completely, it should look like a crumble.
Cook in the oven for approx. 45 minutes, cool slightly before turning out on to a serving plate.