Serve hot or cold with yoghurt, ice cream or whipped cream.
Line a 20cm x 30cm baking tin with parchment paper
Set oven to 180 degC
1/3 cup caster sugar
1 cup flour
¾ tsp baking powder
½ cup thread coconut
6 stalks of rhubarb, wash and cut into 3cm pieces.
¼ cup caster sugar
½ tsp cinnamon
1 Tbsp pomegranate molasses (if you can’t find just omit and add a little more sugar)
1 tsp vanilla
50g cold butter (diced)
½ cup flour
¼ cup sugar
¼ cup slivered almonds
¼ cup quick cook oats
To prepare the base melt butter in a saucepan. Combine dry ingredients into a bowl, sifting flour and baking powder. Add melted butter and milk mixing with a wooden spoon. Press evenly into baking tray and bake for 15 minutes or until golden brown.
While the base is cooking prepare the filling. Place rhubarb, caster sugar, cinnamon (sifted), pomegranate molasses and vanilla into a bowl and mix well. Set aside.
To prepare the topping place the diced butter with sifted flour and sugar into a kitchen mixer. Process until the mix resembles fine breadcrumbs. Pour into a bowl and add slivered almonds and quick cooks oats. Mix well with a kitchen spoon.
When the base is finished, carefully spoon on the rhubarb mix, distributing evenly. Sprinkle on the topping and bake for another 25 minutes or until the rhubarb is soft and the topping is golden brown.