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"The belly rules the mind."--Spanish Proverb

Rhubarb Crumb Bars Recipe

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This recipe for Rhubarb Crumb Bars is from The Ginn's Family Cookbook, 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:  
For the streusel:
6 tbsp unsalted better, melted, plus room-temp butter for pan
1 cup all-purpose flour, plus more for pan
½ cup packed light-brown sugar
¼ tsp salt

For the cake:
½ lbs rhubarb, cut into ½-inch pieces
1 tbsp light-brown sugar
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
1 cup confectioners’ sugar
2 large eggs
½ tsp vanilla extract
Directions:
Directions:
Preheat oven to 350°F. 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 ¼ cup flour. In another medium bowl, whisk ¾ 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 bars.

 

 

 

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