Rhubarb Crumb Bars

It’s rhubarb season!! Although most people use a knife, I go out with my trusty little Fiskars garden shears and cut it. 

This recipe comes from one I found on Martha Stewart’s page. 

Rhubarb Crumb Bars

Preheat oven to 350 degrees. Grease 8x8 or 9-inch round pan with cooking spray.

Streusel:

6 tablespoons melted butter

1/2 cup sugar

1/4 teaspoon salt

1 cup flour

Whisk together butter, sugar, and salt. Add flour and mix with a fork until large crumbs form. 

Cake:

Mix: 1/2 pound rhubarb, cut into 1/2-inch pieces 

with 1 tablespoon sugar and 1/4 cup flour.

In another bowl mix: 

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

In the electric mixer mix:

1/2 cup (1 stick) butter, room temperature

1 cup confectioners' sugar

2 large eggs

1/2 teaspoon pure vanilla extract

turn down speed and add the flour mixture.

Spread batter in prepared pan

Sprinkle with rhubarb 

and top with streusel

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. 

This was really great! You could substitute strawberries for some of the rhubarb, but this first time I wanted to try it with just rhubarb. You may top it with vanilla ice cream or whipped cream, if you wish. I am amazed at how very many rhubarb recipes there are, and a fair few of them may be found under the 'recipes' tab! 

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