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Friday, June 17, 2011

Respect the 'barb: Rhubarb crumble bars (or muffins)

Image courtesy of MarthaStewart.com
Martha Stewart's rhubarb crumble bars are an old standby recipe of mine. It usually only needs one stalk of rhubarb and is simple to make. I also have made it into muffins. Just built using the cake batter, rhubarb and crumble and bake and they are the perfect bit size dessert. (I can't remember how long you bake the muffins but it's less than the time you make the bars.



Rhubarb Crumble Bars
from Martha Stewart

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
1/2 cup packed light-brown sugar
1/4 teaspoon salt

For The Cake

1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 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.

1 comment:

  1. You've got me intrigued with all this rhubarb. I've never cooked with it before, so I picked up some at the farmer's market last weekend, and this morning I'm trying out a strawberry rhubarb crumble recipe. I'll let you know how it turns out!

    ReplyDelete

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