Rhubarb crumb bars

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Photo: wefacecook.com
Prep Time:
25 minutes
Cooking Time:
1 hour
Servings:
8

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.

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  • main ingredients:
  • rhubarb Pageturner Cookbook
  • sugar Pageturner Cookbook
  • eggs Pageturner Cookbook
  • butter Pageturner Cookbook
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  • dessert Pageturner Cookbook
  • type of recipe:
  • cake Pageturner Cookbook
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  • American Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
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  • Spring Pageturner Cookbook
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    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

    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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