It has a cheesecake-like filling which mingles with the tart rhubarb and a crumbly top to finish it off.
It is quick to assemble and works well for a decadent afternoon tea or dessert.
Makes 12 slices
Preparation time 15min
Cooking time 40min
Skill easy
Ingredients
1¼ cups flour
½ cup oats
½ cup brown sugar, packed
220g butter, cold, diced
250g mascarpone or cream cheese
¾ cup sugar
¼ tsp ground ginger
¼ tsp ground cinnamon
1 orange, zest
1 egg
½ tsp vanilla extract
250g rhubarb, diced
Method
Preheat the oven to 170degC.
Line a square 20cm × 20cm tin with baking paper.
Add the flour, oats, brown sugar and butter to the bowl of a food processor. Blend until it is a coarse texture.
Add two-thirds of the mixture to the prepared tin and press firmly. Set aside the remaining dry ingredients. Add the mascarpone, sugar, spices and zest to the bowl of the food processor, blend to combine.
Add the egg and vanilla and blend well.
Pour on to the base.
Scatter over the diced rhubarb and cover with the remaining dry ingredients.
Bake for 40 minutes or until golden and firm.
Cool, then refrigerate for 2 hours before serving.
