Rhubarb Crumble Cake Bars

Ingredients

• 600 g rhubarb
• 70 g caster sugar
• 250 g caster sugar
• 250 g margarine
• 150 g low fat Greek yogurt
• 1 tsp vanilla extract
• 4 eggs
• 250 g self raising flour
• 100 g self raising flour
• 85 g unsalted butter
• 50 g light brown sugar

Instructions

1. 1

   Begin by roasting the rhubarb – heat the oven to 180ºC (fan, 200ºC non fan). Rinse 600g rhubarb and dry off any excess water. Trim the ends and cut into pieces roughly one inch in length

2. 2

   Put the rhubarb on a baking tray and sprinkle over 70g caster sugar. Toss together making sure all of the rhubarb is coated and then lay the rhubarb out in one layer

3. 3

   Cover with foil and bake for 15 minutes before removing the foil and giving the rhubarb a quick stir. Return to the oven without the foil for a further 5 minutes

4. 4

   Drain the rhubarb using a colander and leave to cool. Reserve the liquid

5. 5

   Reduce the oven temperature to 160ºC (fan, 180ºC non fan) and line a 20x26cm (8x10") tray bake tin

6. 6

   Beat the 250g caster sugar and 250g margarine together

7. 7

   Add 150g Greek yogurt, 1 tsp vanilla extract, 4 eggs, 250g self raising flour and mix until combined

8. 8

   Spoon the cake mix into the prepared tin and smooth until level. Leave to one side

9. 9

   In a large bowl, add 100g self raising flour, 85g unsalted butter and 50g light brown sugar. Rub the ingredients together until you form large crumbs

10. 10

    Add blobs of the roasted rhubarb on top of the cake mix

11. 11

    Scatter the crumble topping over the rhubarb. Bake in the oven for 35-40 minutes until a cocktail stick comes out clean

12. 12

    Leave to cool in the tin for approximately one hour before turning out and leaving to cool completely on a wire rack. Cut into squares and serve