A big, vegetable-rich garden is something I have always dreamed of. Many people in my extended family were farmers, so perhaps the desire is in my blood. My parents, however, did not share this passion. They made a half-hearted effort by tilling a tiny plot of land behind our white Colonial and planting a few tomato plants, Indian corn (a result of my badgering), gladiolas, and rhubarb. I still dream of a large garden. We now have a small one and grow mainly greens--lettuces, spinach, kale, chard, broccoli, and herbs-not the scores of squash, eggplant, and carrots that I'd like to plant, but as every major undertaking in life, it takes time. I understand now why my parents grew rhubarb; it's easy to care for and grows well. This recipe for thick, crumbly bars uses only rhubarb, no other fruit to tone down the tartness, which is balanced by a sweet dough. The large pan size makes enough to share--and is a good excuse to use up that extra rhubarb from a bountiful harvest.
Recipe courtesy of Cooking Channel
Rhubarb Crumble Bars
Yield:
Makes 21 bars
Level:
None
Yield:
Makes 21 bars
Level:
None

Ingredients

Filling:
  • 6 cups rhubarb cut in 1/2-inch pieces (about 11/2 pounds)
  • 1 cup firmly packed brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons grated lemon zest
  • 1 tablespoon orange juice
  • 1/8 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Crust and topping:
  • 1 cup slivered almonds
  • 1 cup old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1-inch pieces
  • 1 teaspoon pure vanilla extract

Directions

Crust and topping:

Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with parchment paper, leaving a 1-inch overhang on each of the long sides. Spray the pan and parchment with baking spray.

Make the filling:

Combine the rhubarb, brown sugar, cornstarch, lemon zest, orange juice, and salt together in a bowl. Stir well and set aside.

Make the crust:

Put the almonds in the bowl of a food processor and run for about 20 seconds, or until the almonds are finely ground. Add the oats, flour, baking soda, salt, and sugar and pulse 12 times, or until combined. Add the butter and vanilla extract and run for about 2 minutes, or until the dough is thoroughly mixed and just starts to come together.

Put about half the dough, about 2 1/4 cups, in the prepared pan and gently press evenly over the entire bottom, using an offset spatula. Pour the rhubarb filling over the crust and dot with the 2 tablespoons butter.

Using your fingers, make some large clumps with the remaining dough and place them evenly over the rhubarb; sprinkle the rest of the dough crumbs over the filling so the entire surface is lightly covered with topping. Bake for 30 minutes, then increase the oven temperature to 375 degrees F and bake for another 8 to 10 minutes, or until the crust is pale golden brown.

Let cool and cut into 2 x 3-inch rectangles. Use an offset spatula to remove the bars from the pan.

Categories:

IDEAS YOU'LL LOVE

Apple Crumble Bars

Recipe courtesy of Miriam Garron

Lemon Bars

Recipe courtesy of Culinary Institute of America

Rhubarb-Strawberry (or Raspberry) Crumble

Recipe courtesy of Corky Pollan

Spiced Rhubarb and Blackberry Crumble with Pistachio and Orange

Recipe courtesy of Hedy Goldsmith

Peanut Butter Crispy Bars

Recipe courtesy of Baked

S'mores Bars

Recipe courtesy of Kelsey Nixon

Thick and Chewy Peanut Butter Chocolate Chip Bars

Recipe courtesy of Claudia Sidoti

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here