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
By 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
- 1 cup sugar
- 1 teaspoon baking powder
- 3 cups all purpose flour
- ¼ teaspoon salt
- 1 lemon zested, juice reserved for filling
- 1 cup unsalted butter cold, 2 sticks
- 4 cups rhubarb sliced into 1/2″ pieces
- 2 tablespoons ginger finely chopped
- ½ cup sugar
- 4 teaspoons cornstarch
- 1 cup all purpose flour
- ¼ cup light brown sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter softened
- cardamom optional, to taste
Instructions
- 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
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