Thursday, May 9, 2013

Rhubarb Crumb Bars

A couple days ago a friend of mine who works at the Downtown Farm Stand posted on Facebook that rhubarb was in stock.  I was there within 30 minutes!  I wasn't really sure what I wanted to make with it, but I love rhubarb baked goods.  Today, I baked these absolutely delicious rhubarb bars as an after school snack.  We weren't quite able to get ourselves to wait until the bars were cooled before eating them, but they were very delicious warm!

Rhubarb Crumb Bars
Adapted from Smitten Kitchen

Makes 24 bars

4 cups fresh rhubarb (chopped into 1/4 inch pieces)
1 1/2 cups white sugar
2 teaspoons cornstarch
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt
1/2 teaspoon cinnamon

Preheat the oven to 375 degrees F. Spray a 9×13 inch pan with nonstick spray.

In a bowl, stir together 1/2 cup sugar, the cornstarch and rhubarb. Let this sit while you make the shortbread dough.

Place 1 cup sugar, baking powder, flour, butter, egg, salt, and cinnamon in a food processor.  Pulse a few times until the mixture resembles coarse crumbs.  Pour the crumb mixture into a bowl and gently stir a couple times, if any of the sugar or flour didn't get fully incorporated.

Pat about 2/3 of the dough into the prepared pan.  Spread rhubarb mixture evenly over the crust.  Crumble remaining dough over the rhubarb layer.

Bake in preheated oven for 35 minutes, or until top is slightly brown.  Cool completely before cutting into squares. 

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