Rhubarb Crumb Bars

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Photo by Shelley A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • For the Cake

  • 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

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.

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