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Categories:
all-purpose flour brown sugar ground cinnamon butter apple butter granulated sugar egg yolk flour custard powder rhubarb apples honey orange zest
Viewed: 34 - Published at: 5 years agoIngredients
- 1/2 cup all-purpose flour
- 1/4 cup self-rising flour
- 1/3 cup firmly packed brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp butter, chopped
- None None Apple and Rhubarb Streusel Bars
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 None large egg yolk
- 3/4 cup all-purpose flour, sifted
- 1 tbsp custard powder
- 16 oz coarsely chopped rhubarb
- 2 None large Granny Smith apples, sliced thinly
- 2 tbsp honey
- 1/2 tsp orange zest
Method
- To make the streusel, combine flour, sugar and cinnamon in a food processor and pulse until combined. Add butter and pulse until ingredients just come together. Enclose in plastic wrap and freeze for about 1 hour, or until firm.
- Preheat oven to 350°F. Line an 8x12 inch rimmed baking pan with parchment paper, extending paper 1 inch over long sides of pan.
- In a stand mixer, cream butter, sugar and egg yolk until light and fluffy. Stir in flour and custard powder. Transfer to prepared pan and press into base. Bake for 20 mins, or until golden brown. Let cool for 15 mins. Increase heat to 375°F.
- Meanwhile, cook rhubarb, apples, honey and orange zest in a medium saucepan, stirring occasionally, for 6 mins, or until apples are just tender. Let cool for 15 mins.
- Spread stewed fruit over base then coarsely grate streusel over top. Bake for about 15 mins. Let cool in pan before cutting into squares to serve.
