This Rhubarb Slice is the perfect balance of sweet, tart, and chewy goodness. The almond and golden syrup base is soft yet satisfyingly chewy, while the edges caramelize beautifully as it bakes. Topped with juicy roasted rhubarb—soaked in grenadine for an extra pop of colour and subtle sweetness—every bite is a mix of bright, tangy fruit and rich, buttery depth.
The way the tart rhubarb melds with the rich, chewy almond base is something special. The grenadine soak not only enhances the colour but also softens the sharpness of the rhubarb, letting its natural sweetness shine through. And that caramelized edge? Absolute magic.
This Rhubarb Slice is the kind of treat that feels effortless yet special—rich enough to satisfy but not too heavy. Let it cool just enough for the flavours to settle, then slice in and enjoy the contrast of textures: the chewy, caramelized edges, the soft almond base, and the juicy, ruby-red rhubarb on top. Whether you have it with a cup of tea, a scoop of ice cream, or just on its own, it’s the kind of bake you’ll keep coming back to.
For more slice recipes see also my Apple Caramel Slice, Caramel Oat Slice or Lemon Curd Slice
10
2 hours 20 minutes
40 minutes
3 hours

Ingredients

Rhubard:
  • 3 cups rhubarb, chopped (about 5 stalks)
  • 1/2 cup grenadine syrup, to be drained eventually
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tablespoon lemon juice, optional
  • 1 teaspoon lemon zest, optional
Base:
  • 125g butter
  • 4 tbsp golden syrup
  • 1 tsp hot water
  • 1/4 tsp baking soda
  • 1 cup plain flour
  • 1/2 brown sugar
  • 1 3/4 cup almond meal
  • 1 tsp vanilla
  • 1 tsp salt

Method

  1. Mix the rhubarb with the grenadine syrup and set aside. The longer the better, but 2 hours minimum.
For the almond base:
  1. Preheat the oven to 160°C and line a square baking tin with baking paper.
  3. Melt the butter and golden syrup in a saucepan over low heat.
  5. Meanwhile, combine oats, flour, brown sugar, salt and almond meal, and set aside.
  6. Dissolve the baking soda in hot water, and add to the saucepan. Mix the golden syrup mixture and vanilla with the dry ingredients.
  7. Press the a little more than 2/3 of the mixture into the tin and bake in the oven for around 10 minutes
  8. Allow to cool whilst you make the rhubarb topping.
For the rhubarb:
  1. Turn the oven to 180
  2. Drain the rhubarb, keeping the grenadine.
  3. Mix in the sugar, flour, lemon juice, and zest into the rhubarb.
  4. Spread rhubarb mixture scrapping all the juices on top of the cooled base and spread out evenly.
  5. With the remaining 1/3 of the base, break it apart and gently press into the top of the base.
  6. Bake in the oven for 30 minutes, until edges are golden and juices are bubbling.
  7. Remove from the oven and let cool in the pan before slicing