FROM PLOT TO PLATE
Sophie: “When Ade came home from the allotment with some rhubarb, it got me thinking about rhubarb and custard. I decided to do a new twist on this classic flavour combination to create a fruity traybake using a leftover banana. It’s simple to make, so delicious and a welcome change from crumble!”
Rhubarb and banana squares Makes 15 squares
200g rhubarb 200g dark muscovado sugar 250g self-raising flour 25g oats 1tsp ground ginger 150g cold butter, cubed 2 medium eggs, beaten 1 banana, peeled and mashed
1 Preheat oven to 180C/Fan 160C/ 350F. Grease and line a baking tray with baking parchment.
2 Dice the rhubarb into small cubes and place in a bowl. Pour over the sugar and give everything a good stir.
3 Tip the flour, oats and ginger into a separate bowl and stir well. Add the cubed butter, rubbing it into the mixture with your fingers. Add the beaten eggs, banana, rhubarb and sugar and stir until well combined.
4 Tip the mixture into the lined tray, smoothing the surface with the back of a spoon. Bake for 1 hour. Leave to cool before removing from the tin and cutting into squares.