Rhubarb Crumb Bars
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Serves: 16
Rhubarb and strawberries are a great match. You can substitute half the
rhubarb with an equal weight of quartered berries. From Sarah Carey.
Yield: Makes 16 Serves 16
Prep Time: 25 minutes
Ingredients:
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
1/2 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
Directions:
Directions 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. 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.
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.
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.
Video below:
Source: marthastewart.com
<http://www.marthastewart.com/312987/rhubarb-crumb-bars>
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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