Rhubarb Crumble Bars
Servings: 9
Total Time: 50 minutes
Ingredients
For the base:
- ½ cup (100g) sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- ⅔ cup (150g) salted butter, softened at room temperature
- 1 large egg
For the rhubarb compote:
- 4–5 long rhubarb stalks (3 ½ cups / 550g) diced rhubarb
- ⅓ cup (65g) sugar
- 1 lemon, zest and juice
- 2 ½ teaspoons cornstarch
For the crumble topping:
- 1 cup (100g) old-fashioned rolled-oats
- ½ cup (100g) sugar
- 1 teaspoon vanilla sugar
- ½ cup (100g) salted butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch square pan. Set aside.
For the base:
- Mix all the dry ingredients together. Incorporate softened butter and pinch of salt with your finger tips until no lumps remain. Add the egg, and stir well until the dough comes together.
- Transfer the dough to the pan in a thick layer, covering all parts of the bottom of the pan.
For the rhubarb compote:
- Heat rhubarb with sugar, lemon zest and juice on medium heat until bubbling. Lower the heat and add cornstarch, stirring well. Let simmer for 5 more minutes, until the mixture thickens.
- Let cool for 5 minutes, then pour over the base in the pan.
For the crumble topping:
- Mix all the ingredients together and sprinkle over the rhubarb compote.
- Bake for about 20-25 minutes, until the top is slightly golden. Let cool completely, then share in square, and enjoy!
