Rhubarb & Coconut Crumble Bars
I always get excited when I finally see the first bunches of rhubarb nestled amongst the other products at my local market. It signifies to me that Spring is here. Rhubarb crumble is my idea of comfort food, and I wanted to translate it into a slice that could be enjoyed with tea or coffee on the go. I went through seven different iterations of the base before finally landing on the semi-shortcrust one that I have now. I think it gives a good balance of textures with the crumbly top and the smooth, sticky, sweet and tart filling.
This recipe has three different steps for the top, middle and bottom, but despite that it is incredibly straight forward and doesn’t take that long to do. Trust me, it’s worth it! You will need an 8x8 inch tin or dish, some grease proof paper and some baking weights (rice, lentils, sugar or other dried produce will also work to keep the dough from puffing up).
Ingredients
Getting started
click or tap on the recipe cards
below for the full instructions
