This delicious slice is a variation on rhubarb shortcake. Both are good for morning tea or as a dessert. You could substitute berries or other chopped fruit for the rhubarb if you prefer. It freezes well. Makes 25 pieces.
250g self raising flour
One teaspoon ground cinnamon
175g butter at room temperature
100g caster sugar
75g ground almonds
One large egg
350g rhubarb, finely chopped (5mm cubes)
One tablespoon cornflour
Pre-heat the oven to 200 degrees C. Put the flour, cinnamon and butter in a mixing bown. Beat together until the mixture comes together. Add the sugar and almonds. Mix until you get a rough, crumbly mixture. Put a third of the mixture to one side (about 200g). Add the egg to the remaining mixture and mix to a dough. Spread into a prepared tin (I use a 23cm square silicon mould – if you use a metal tin you’ll need to line it with baking paper). Press the mixture evenly over the base and a couple of centimetres up the sides of the tin with the back of a spoon or using your fingers. Mix the cornflour into the fruit. Spread evenly over the dough base. Sprinkle over the reserved crumble mixture. Bake for 30-35 minutes. Leave to cool in the tin for ten minutes and place on a wire rack.