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
RHUBARB CRUMBLE BARS
The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!
Provided by Michaela Kenkel
Categories Bars
Time 50m
Number Of Ingredients 10
Steps:
- 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.
- Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 30 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RHUBARB CRUMB SQUARES
Aaaah, Rhubarb!!! Love it!! Any time of year!! Here's a great recipe from Homemaker's magazine. If you like Rhubarb Crisp, you'll love these squares!!
Provided by Boyz 5
Categories Bar Cookie
Time 1h10m
Yield 25 bars
Number Of Ingredients 11
Steps:
- BASE: In medium bowl, stir together flour, sugar, pecans, cinnamon and salt.
- With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
- Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
- RHUBARB FILLING: In medium saucepan, stir together rhubarb, sugar, cornstarch and orange rind.
- Cook over medium heat, stirring constantly, 5 minutes for fresh rhubarb, 15 minutes for frozen, until thickened.
- Let cool.
- Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture.
- Bake in 350 degrees oven 35 to 40 minutes, until golden brown.
- Let cool in pan before cutting into squares; top each square with a pecan half.
- (Squares can be frozen, well wrapped, for up to 2 months).
Nutrition Facts : Calories 129.3, Fat 5.4, SaturatedFat 2.5, Cholesterol 9.8, Sodium 52.1, Carbohydrate 19.9, Fiber 0.8, Sugar 12.6, Protein 1.2
GO ANYWHERE RHUBARB SQUARES
Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.
Nutrition Facts : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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