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STRAWBERRY-RHUBARB STREUSEL BARS Recipe

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This recipe for STRAWBERRY-RHUBARB STREUSEL BARS, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Wednesday, June 22, 2005

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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