Have you ever tried rhubarb? I’ve met many people who had never tried it, and of those that have tasted it, it seems people have a love/hate relationship with it. If I had to describe rhubarb, I’d have to say it’s as if strawberry and celery had a child. It goes well in baked recipes paired with sweet berries, or in this case, zingy ginger.
This week at my office we’re having a bake sale and holding raffles for Susan G. Komen Race for the Cure®, ending with attendance at the race in DC. I’m thinking I might take a risk and make these rhubarb crumble bars. They’re pink and festive for breast cancer awareness, but will anyone buy them? Or maybe I’m secretly hoping no one buys them so I can eat them all.
You can use this recipe as a base and swap out any fruit you like. I prefer it with a touch of cardamom in the crumb topping, but you can swap it out with a different spice or omit it altogether. Pink peppercorn would go nicely and be extra-festive.
Rhubarb Ginger Crumble Bars Recipe
- Yield: 16 Servings
- Ready In:
- Preheat the oven to 375º. Grease a 9×13 inch pan.
- Prepare the dough: In a medium bowl, stir together sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork to blend in the butter and egg. The dough will be crumbly. Pat the dough into the prepared pan.
- Prepare the filling: In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the rhubarb and ginger. Sprinkle the rhubarb mixture evenly over the crust.
- Prepare the crumb topping: 4. Stir together flour, brown sugar, and salt. Add the butter and mix up with your fingers until clumps form. Sprinkle on top of rhubarb filling.
- Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.
- Cuisine: American