Move over, rhubarb crumble muffins, this is my new favourite rhubarb recipe! I saw a picture for this on Instagram and when my small patch of rhubarb had grown substantial enough, I jumped at the chance of trying it out, and it’s delicious.
It starts with a simple, plain shortbread base which is part-baked before adding a liquid rhubarb mix on top and baking further. I was a bit concerned at how liquid-y the rhubarb mix was, but it works. It makes for a gooey, sweet, slightly stodgy texture on top of the crisp, rich shortbread base.
I was also concerned that the shortbread might get stuck on the foil lining (I’ve never used foil to line a baking tray) but luckily it didn’t.
It is best eaten on the day it is made as the rhubarb topping has a slightly crunchy caramelised top which after a few days does get a bit soggy, though the shortbread remains solid rather than also going soggy, which was my fear. This is absolutely delicious and I highly recommend it!
Recipe here: https://uk.pinterest.com/pin/533324780854982837/