Rhubarb Crumble

Rhubarb Crumble
(1)

240 g margarine

200 g sugar

280 g flour

150 g oats

1 tsp baking soda

1 egg

200 g rhubarb jam

In a bowl, mix together the flour, sugar, and baking soda.

Cut the margarine into the dry ingredients until the mixture resembles crumbs.

Knead the mixture together to form a dough. Divide the dough into three equal parts.

Use two parts of the dough to line the bottom and sides of a cake pan by rolling it out and laying it in the pan.

Spread the rhubarb jam over the dough in the pan.

Roll out the third part of the dough and cut it into strips that are 1.5-2 cm wide. Lay these strips across the top of the jam in a lattice pattern, pressing them down securely along the edges.

Bake at 180°C for 45 minutes.

Note:

This dough can be quite soft and tricky to work with when creating the lattice top. Those with limited patience may opt to crumble the last piece of dough over the jam instead—this tastes just as good and might save your sanity if the dough becomes difficult to handle.