Rhubarb Crumb Bars

Name: Rhubarb Crumb Bars
Prep time: 25 min
Total time: 85 min
Ingredients: 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan; 1 cup all-purpose flour (spooned and leveled), plus more for pan; 0.5 cup packed light-brown sugar; 0.25 teaspoon salt; 0.5 pound rhubarb, cut into ½-inch pieces; 1 tablespoon light-brown sugar; 1 cup all-purpose flour (spooned and leveled); 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup (1 stick) unsalted butter, room temperature; 1 cup confectioners' sugar; 2 large eggs; 0.5 teaspoon pure vanilla extract

3.2

(449)

9 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Prep Time:

25 mins

Total Time:

1 hrs 25 mins

Yield:

16

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Ingredients

For the Streusel

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
½ cup packed light-brown sugar
¼ teaspoon salt

For the Cake

½ pound rhubarb, cut into ½-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
½ teaspoon pure vanilla extract

Directions

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.