Ingredients
Rhubarb squares
Crumble topping
Method
1.Preheat oven to 180ºC/350°F.
2.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
3.Beat butter, ½ cup of the sugar and egg in small bowl with electric mixer until light and fluffy; stir in sifted flours. Spread mixture into pan. Bake 15 minutes.
4.Meanwhile, combine rhubarb, remaining sugar and the water in medium saucepan; cook, covered, about 7 minutes or until rhubarb softens. Drain rhubarb; reserve syrup for another use such as rhubarb cordial.
5.Meanwhile, make crumble. Combine water, oats, sugar and butter in a medium bowl.
6.Increase oven temperature to 200°C/400°F.
7.Remove base from oven; top with drained rhubarb, sprinkle with crumble. Bake about 15 minutes. Cool slice in pan before cutting.
