Rhubarb Crumb Bars
The first sign of spring in many gardens is the sight of little leaves of rhubarb peeking through the earth (and sometimes even the snow!). When weather turns warm enough to be outside for a while in the sun, our thoughts turn to a spring picnic. These bars are a nice treat, pack easily and will travel with you wherever you go. They are also a nice snack or quick desert any time.
Ingredients
- CRUMB BAR BASE
- 1 cup 2 sticks room temperature butter
- 2 cups sugar 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- RHUBARB FILLING
- 4 cups rhubarb sliced into ¼ inch pieces
- 2 tablespoons brown sugar ½ cup flour
- CRUMB TOPPING
- 8 tablespoons 1 stick melted butter
- 1 cup brown sugar
- ½ teaspoon salt
- 1 ½ cups unbleached flour
Instructions
- FOR THE CRUMB BAR BASE:
- Using an electric mixer, beat butter with sugar until light and fluffy.
- Beat in eggs, one at a time (one minute between each egg addition).
- Add vanilla extract.
- Turn mixer to low speed and add flour, baking powder, and salt and mix until combined.
- Spread mixture into a 9x13 inch-baking pan that has lined with foil, allowing the foil to hang over the sides of the pan by one inch on all sides. Spray with cooking spray.
- RHUBARB FILLING
- Toss together rhubarb, brown sugar, and flour.
- Sprinkle on top of Crumb Bar Base.
- CRUMB TOPPING
- Stir together melted butter, brown sugar, and salt.
- Lightly stir in flour, then ‘smoosh’ mixture together with your fingers so flour forms clumps.
- Sprinkle on top of Crumb Bar Base and Rhubarb.
- Bake at 350 degrees for about 60-80 minutes, or until internal center temperature reaches 210 degrees.
- Cool, cut into bars, and serve.