RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
RHUBARB CRUMBLE BARS
For this crumble bar recipe, I substituted 1 cup fresh blueberries for approximately 3 cups of chopped rhubarb. I also could not find coconut sugar, so I had to use just regular sugar.
Provided by Veronica Livingston
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray.
- Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.
- Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.
- Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.
- Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.
- Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.
- Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 30 g, Cholesterol 6.3 mg, Fat 3.5 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 102.6 mg, Sugar 15.1 g
SNOW CAPPED RHUBARB CRUMB BARS
Tasty rhubarb crumb squares with a pretty topping of white meringue. Yield will depend on how big you make the bars. Large bars are a nice dessert small squares on the other hand can adorn a holiday cookie tray.
Provided by Steve P.
Categories Bar Cookie
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, oatmeal, brown sugar and butter until crumbly.
- Press 1/2 into greased 9-inch square pan.
- Add rhubarb, cut in 1/2-inch pieces.
- Combine sugar, cornstarch, water and vanilla; cook till thick and clear.
- Pour sauce over rhubarb.
- Top with other half crumb mixture.
- Bake at 350°F for 45 minutes.
- Remove from oven and raise oven temperature to 450°F.
- Beat the egg whites until they are stiff.
- Slowly add 4 1/2 ounces of sugar and continue to beat until it's thick and creamy.
- Fold the ground almonds into the egg whites.
- Distribute the egg white mixture over the baked and still hot rhubarb cake and bake at 450°F 10 minutes until the meringue is lightly browned.
Nutrition Facts : Calories 365.1, Fat 12.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 27.6, Carbohydrate 60.8, Fiber 2.5, Sugar 46, Protein 5.2
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
STRAWBERRY RHUBARB CRUMB BARS
If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g
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OLD FASHIONED RHUBARB CRUMBLE BARS WITH STREUSEL TOPPING
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Reviews 19Calories 124 per servingCategory Bars
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
- CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
- Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
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- Mix all the dry ingredients together. Incorporate softened butter and pinch with your finger tips until no lumps remain. Add the egg, and stir well until the dough comes together.
- Heat rhubarb with sugar, lemon zest and juice on medium heat until bubbling. Lower the heat and add cornstarch, stirring well. Let simmer for 5 more minutes, until the mixture thickens.
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