Ingredients

Makes 16 bars

  • 85g butter, at room temperature
  • 50g granulated sugar
  • 60g wholewheat flour
  • 60g flour
  • ¼ tsp salt

For the topping

  • 360g rhubarb, diced into 2cm pieces
  • 75g sugar, divided
  • ½ tsp ground ginger
  • 3 large eggs
  • Juice from ½ lemon
  • 1 tbsp cornflour

Method

  1. Preheat oven to 180C/350F/gas mark 4. Line a 20x20cm baking tin with baking paper, then lightly grease. In a mixing bowl, beat together the butter and sugar until light and fluffy.
  2. Add the flour and salt, continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for 15-20 minutes, or until lightly browned. Set aside.
  3. Meanwhile, place the rhubarb, three tbsp sugar and ground ginger into a large saucepan. Over gentle heat, cook the rhubarb until soft (about 10 minutes) stirring occasionally. It should be cooked to a pulp. Cool the rhubarb until lukewarm.
  4. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour.
  5. Lower the oven temperature to 160C/325F/gas mark 3. Pour the filling over the cooked crust and bake for another 25-30 minutes, or until the filling has set and no longer moves when the pan is jiggled.
  6. The bars will be easiest to cut after being chilled (but there's no shame in sneaking a few bites when they are warm). Serve warm or chilled, with a dusting of icing sugar