Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

RHUBARB CRUMB BARS

Serves: 8
Preparation time: 25 minutes
Cooking time: 1 hour

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries. Recipe adapted from http://www.marthastewart.com/ using double the amount of rhubarb.

Ingredients

  • FOR THE STREUSEL
    6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
    1 cup all-purpose flour (spooned and leveled), plus more for pan
    1/2 cup packed light-brown sugar
    1/4 teaspoon salt
    FOR THE CAKE
    1 pound rhubarb, cut into 1/2-inch pieces
    1 tablespoon light-brown sugar
    1 cup all-purpose flour (spooned and leveled)
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup (1 stick) unsalted butter, room temperature
    1 cup confectioners' sugar
    2 large eggs
    1/2 teaspoon pure vanilla extract

Preparation

  • 1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
    2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
    3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
    4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Rhubarb crumb bars

Add Comment

* Required information
1000
Out of 56, 14 or 27, which is the smallest?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter