I’m typing this a mere 15 minutes from leaving for the airport, so there are some important things to note. This will be short and sweet. This will not do justice to the amazingness of this Rhubarb Crumb Bar recipe. And there might be a lot of typos. I’m excited, and I don’t have time to form coherent sentences or reread or be diligent about grammar. Apologies, readers.
To sum up, I was not super excited about making these. I was kinda going through the motions during the process.
And I was unenthusiastic about the rhubarb. But I upped the quantity called for, a tip I picked up in one of the comments on the recipe, and hoped for the best. I expected a sorta cakey and relatively uninteresting bar.
But here’s the thing. I unequivocally love these bars. I love them. I love them. You should make them. They’re amazing.
The end! See ya on the west coast!
Rhubarb Crumb Bars
from Everyday Food via Martha Stewart (you win this round, M)
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 (I used 3 cups. Don’t use any less, believe me)
* 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
1. 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.
2. 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.
3. 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.
4. 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.