Friday, July 8, 2011
Rhubarb Crumb Bars
I’m baking again! Today it was rhubarb crumb bars. This is a recipe that my grandmother used to make. So it’s a longtime family favorite.
I should say, growing up in Michigan, rhubarb grew like weeds, and everyone I knew had their favorite rhubarb recipes. Here in Texas, it’s not nearly as popular (my husband thinks rhubarb IS a weed!). Still, I make rhubarb desserts every now and then, and I think gradually I’m convincing friends down here in Texas that rhubarb actually tastes pretty good.
Here’s the recipe for crumb bars, just in case you’re interested in trying them.
RHUBARB CRUMB BARS
Crust and crumb topping:
1 ½ cups oatmeal (quick or old fashioned)
1 ½ cups all-purpose flour
1 cup dark brown sugar
½ tsp. baking soda
1 cup butter, cold
½ cup chopped walnuts
3 cups fresh rhubarb, cut in ¼ inch slices
1 ½ cups granulated sugar
2 T. cornstarch
¼ cup water
1 tsp. vanilla
Preheat the oven to 375° F. Grease a 9 x 13” pan; set aside.
Make the crust/crumb topping mixture first. In a medium bowl, combine the oatmeal, flour, brown sugar and baking soda. With your fingers, cut in the butter until mixture is crumbly. Spread about three-fourths of the crust mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust. Set aside the remaining crumb mixture for topping.
Next, make the filling. In medium saucepan, mix sugar and cornstarch together. Add water and rhubarb. Cook until thickened. Add vanilla.
Spread rhubarb filling over crust. Sprinkle with remaining crumb mixture. Bake for 25 to 30 minutes or until the top is slightly golden brown. Cool completely before cutting into bars and serving. Makes 20 to 24 bars.