Scrumptious Rhubarb Crumble Bars
“People love chopping wood. In this activity one immediately sees results.” – Albert Einstein
I find this quote interesting, coming from a man who is known mostly for his mind and what it contributed to the world. Somehow, the image of Einstein chopping wood doesn’t quite rhyme in my head! Notice though – he says ‘people love chopping wood’, not ‘I love chopping wood’, so who knows whether he actually did much chopping…?
As for myself, I certainly can’t say I’ve chopped much wood – or at all, however this quote does apply to how I feel about baking. There is such a satisfaction in the hands-on activity and having the immediate result to enjoy is a nice break from anything where it takes time to really see results in your life.
I love rhubarb and so does Ben, so anything I make with it is usually a big success in our house. Normally, I just make a crumble and that is such a quick and easy way to enjoy rhubarb, or any fruit really. However, if you want to put just a bit more effort into it, these bars really do the trick and the result is worth the bit of extra work.
Recipe via Everyday Food.
Makes 16 – I made double the amount since I had a whole pound of rhubarb in my fridge.
* 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
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.In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour.
4. 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.
5. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
6. 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.
You end up with the slightly tangy rhubarb pieces wedged in between a moist, crumbly cake layer and crunchy, slightly caramelized topping. So good!