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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

STRAWBERRY-RHUBARB STREUSEL BARS Recipe

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This recipe for STRAWBERRY-RHUBARB STREUSEL BARS is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUMB MIXTURE----------
1 2/3 c. flour
1 2/3 c. old-fashioned oats
1 c. sugar
1/2 t. cinnamon
1/4 t. salt
3/4 c. butter, soft but not melted
1 lge egg, beaten with 1 1/2 t. water

FILLING-----------
1/4 c. sugar
2 1/2 T. cornstarch
2 1/2 c. 3/4-1" rhubarb pieces
1 1/4 c. strawberry jam or preserves
1/4 t. cinnamon
1/4 t. orange zest
Directions:
Directions:
FILLING-------In med. saucepan, stir together sugar and cornstarch, stir in rhubarb, jam, cinnamon and zest.
Cook until rhubarb softens just slightly. Set aside.
CRUMB MIXTURE---------In a lge bowl, stir together flour, oats, sugar, cinnamon and salt. Add butter and make crumb mixture, well-blended and crumbly. Press 1/2 mixture into baking dish and bake in 9x13 dish at 350 degrees for 13-16 min. or until firm but not browned. Spread rhubarb filling over; stir together the reserved crumb mixture and 2 1/2 T. of the egg-water until the streusel forms small clumps,
more if needed. Sprinkle the streusel evenly over filling, breaking up lge. clumps.
Bake in middle of oven for 35-40 min. or until the streusel is nicely browned and the filling is bubbly.
After cooling completely, cut into 20 bars, store in airtight container for up to 2 days.
Number Of Servings:
Number Of Servings:
20 bars

 

 

 

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