1 1/2largeeggs, very lightly beaten *see Note 1 below
3Tablespoonsall-purpose flour
1cup + 2 Tablespoonsgranulated white sugar
1 1/4cupsrhubarb, finely chopped, fresh or frozen
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Instructions
Preheat oven to 350F (regular bake setting/not fan-assisted).
Spray an 8x8 baking pan with baking spray and line with parchment paper. Set aside.
Make base by combining the base ingredients in a medium bowl. Using your fingertips or a pastry cutter, cut the cold butter into the dry ingredients until you have a crumbly mixture with pea-sized pieces of butter. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
Meanwhile, add the eggs to a medium bowl and stir gently with a fork. Add the flour and sugar and stir together with a fork. Add the rhubarb and stir to combine.
When the base has pre-baked, remove it from the oven and pour filling over top. Use a spoon to spread out evenly over the base.
Return the pan to the oven and bake a further 35-40 minutes, until lightly golden and the tip of a butter knife inserted in the centre comes out clean. (Frozen rhubarb will take a few minutes extra baking generally).
Remove from oven and allow to cool completely in the pan before slicing into squares. Garnish with icing/confectioners' sugar, if desired.
(I like to store these in the refrigerator. You can also freeze up to 2 months).
Notes
Note 1: To get 1/2 an egg, break an egg into a small bowl, stir together with a fork and use just 1/2 of it (you can eyeball it).You can double the recipe (use the "2X" button) and bake in a 9x13-inch pan.Be sure to read the notes above this Recipe Card, for more tips on making this recipe, as well as step-by-step photos that you might find useful.