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Rhubarb Ginger Crumble Bars

rhubarbbars

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

rhubarbbars

By nicole Pub­lished: April 30, 2013

  • Yield: 16 Serv­ings
  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

This is a com­bi­na­tion of two dif­fer­ent recipes, one from Eat Make Read and one from Alexandra's Kitchen.

Ingre­di­ents

Instruc­tions

  1. Pre­heat the oven to 375º. Grease a 9×13 inch pan.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in pre­heated oven for 45-50 min­utes, or until top is slightly brown. Cool com­pletely before cut­ting into squares.

Comments

  1. I grew up in Min­nesota and it’s a BIG deal there. Most all of the grad­u­a­tion open houses had rhubarb punch…and I’ve had bars and pie and a whole slew of other rhubarb dishes. I’ve never per­son­ally made any­thing with it though as an adult and I keep mean­ing to. I haven’t had it in years and I miss it :)

    Just wanted to stop by and wel­come you to Group D in the Secret Recipe Club – look­ing for­ward to hav­ing you in the group! If you need any­thing, feel free to email me: fantasticalsharing1 AT gmail DOT com

    http://www.fantasticalsharing.com

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