Rhubarb Crumb Bars - Everyday Food with Sarah Carey
- 6 years ago
Rhubarb season isnt long -- so cook with it whenever you can! Today, Im using it to create one of my favorite seasonal (and simple!) desserts: rhubarb crumb bars.\r
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Sarahs Tip of the Day: \r
To make the bars base, youll combine rhubarb with flour, brown sugar, baking powder, salt, butter, confectioners sugar, eggs, and vanilla. Next, youll make a streusel from a bit more butter, brown sugar, salt, and flour. Sprinkle the topping on the rhubarb mixture, bake, slice, and serve this crowd-pleasing sweet treat! \r
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Prep Time: 25 minutes\r
Total Time: 1 1/4 hours, plus cooling\r
Makes 16\r
Serves 16\r
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Ingredients:\r
For The Streusel\r
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan\r
1 cup all-purpose flour, (spooned and leveled), plus more for pan\r
1/2 cup packed light-brown sugar\r
1/4 teaspoon salt\r
For The Cake\r
1/2 pound rhubarb, cut into 1/2-inch pieces\r
1 tablespoon light-brown sugar\r
1 cup all-purpose flour, (spooned and leveled)\r
1/2 teaspoon baking powder\r
1/4 teaspoon salt\r
1/2 cup (1 stick) unsalted butter, room temperature\r
1 cup confectioners sugar\r
2 large eggs\r
1/2 teaspoon pure vanilla extr\r
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Directions:\r
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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.\r
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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.\r
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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.\r
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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.\r
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Get the Full Recipe: \r
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Nutritional Info: per serv (makes 16): 220 cal; 11 g fat; 3 g protein; 28 g carb; 1 g fiber\r
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More Sweet Treat Recipes: \r
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But shes also a mom to two hungry kids, so the question Whats for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose dont?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.\r
\r
Rhubarb Crumb Bars - Everyday Food with Sarah Carey\r
\r
Sarahs Tip of the Day: \r
To make the bars base, youll combine rhubarb with flour, brown sugar, baking powder, salt, butter, confectioners sugar, eggs, and vanilla. Next, youll make a streusel from a bit more butter, brown sugar, salt, and flour. Sprinkle the topping on the rhubarb mixture, bake, slice, and serve this crowd-pleasing sweet treat! \r
\r
Subscribe for more easy and delicious recipes: \r
\r
---------------------------------------------------------------\r
\r
Prep Time: 25 minutes\r
Total Time: 1 1/4 hours, plus cooling\r
Makes 16\r
Serves 16\r
\r
Ingredients:\r
For The Streusel\r
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan\r
1 cup all-purpose flour, (spooned and leveled), plus more for pan\r
1/2 cup packed light-brown sugar\r
1/4 teaspoon salt\r
For The Cake\r
1/2 pound rhubarb, cut into 1/2-inch pieces\r
1 tablespoon light-brown sugar\r
1 cup all-purpose flour, (spooned and leveled)\r
1/2 teaspoon baking powder\r
1/4 teaspoon salt\r
1/2 cup (1 stick) unsalted butter, room temperature\r
1 cup confectioners sugar\r
2 large eggs\r
1/2 teaspoon pure vanilla extr\r
\r
Directions:\r
\r
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.\r
\r
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.\r
\r
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.\r
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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.\r
\r
---------------------------------------------------------------\r
\r
Get the Full Recipe: \r
\r
Nutritional Info: per serv (makes 16): 220 cal; 11 g fat; 3 g protein; 28 g carb; 1 g fiber\r
\r
More Sweet Treat Recipes: \r
\r
---------------------------------------------------------------\r
\r
Want more? Sign up to get my video recipe email, served daily.\r
Get recipe emails: \r
Like Everyday Food: \r
Follow Everyday Food: \r
Everyday Food Pinterest: \r
\r
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But shes also a mom to two hungry kids, so the question Whats for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose dont?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.\r
\r
Rhubarb Crumb Bars - Everyday Food with Sarah Carey\r