RHUBARB CRUMB BARS

By mz0926

BY EVERYDAY FOOD

Ingredients

• FOR THE STREUSEL:
• 6 TBSP UNSALTED BUTTER, MELTED
• 1 CUP FLOUR
• 1/2 CUP PACKED LIGHT BROWN SUGAR
• 1/4 tsp. SALT
• FOR THE RHUBARB:
• 1/2 POUND RHUBARB, CUT INTO 1/2 INCH PIECES
• 1 TBSP. LIGHT BROWN SUGAR
• 1/4 CUP FLOUR
• FOR THE CAKE:
• 3/4 CUP FLOUR
• 1/2 tsp. BAKING POWDER
• 1/4 tsp. SALT
• 1/2 CUP UNSALTED BUTTER, ROOM TEMPERATURE
• 1 CUP CONFECTIONERS' SUGAR
• 2 LARGE EGGS
• 1/2 tsp. VANILLA EXTRACT

Preparation

Step 1

STEP 1:
Preheat oven to 350 degrees. Butter an 8 inch square pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.

STEP 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.

STEP 3:
FIX THE RHUBARB: In a medium bowl, combine rhubarb, brown sugar and 1/4 Cup flour. Set aside.

STEP 4:
MAKE THE CAKE: In a 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, ten flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

STEP 5:
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.