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Preheat the oven to 400°F (200°C) and grease a 9-inch square pan. Set aside.
Mix all the dry ingredients together. Incorporate softened butter and pinch of salt with your finger tips until no lumps remain. Add the egg, and stir well until the dough comes together.
Transfer the dough to the pan in a thick layer, covering all parts of the bottom of the pan.
Heat rhubarb with sugar, lemon zest and juice on medium heat until bubbling. Lower the heat and add cornstarch, stirring well. Let simmer for 5 more minutes, until the mixture thickens.
Let cool for 5 minutes, then pour over the base in the pan.
Mix all the ingredients together and sprinkle over the rhubarb compote.
Bake for about 20-25 minutes, until the top is slightly golden. Let cool completely, then share in square, and enjoy!