The first CSA Share pick-up is tomorrow, and the crew started out the day picking rhubarb for the shares. While often paired with strawberry, rhubarb is equally delicious on it’s own in baked goods. These bars are super easy, I adapted them from a one bowl baking book. I found this much easier to make in two bowls, however! I added brown butter, which is similar to a tart we featured awhile ago. The tart is delicious, but will keep you in the kitchen a little longer. These bars will come together quickly, and are perfect with a scoop of vanilla ice cream.
Start by chopping the rhubarb into small pieces, and mix the dry ingredients together. The rhubarb filling is made with rhubarb, flour, and sugar. Combine filling ingredients in a bowl and let sit until sugar dissolves and mixture looks wet.
Brown the butter while the rhubarb is sitting. To brown the butter, cut into small chunks and heat over medium heat stirring frequently. Butter will foam, and hiss a bit. When the butter is brown and smells toasty remove from heat and mix with oats, flour, sugar, and salt. Mix to combine. Reserve 1/2 cup of the crumble and press the remainder into a 7″ x 11″ baking pan lined with parchment paper.
Top the crumble with the rhubarb mixture and sprinkle reserved crumble on top. Bake for 40 – 50 minutes depending on your oven.
3/4cup all-purpose flour
1 cup rolled oats (not quick oats)
1/2 cup brown sugar
1/4 tsp sea salt
6 tablespoons butter
2 cups rhubarb, diced
1/4 cup flour
1/2 cup sugar (3/4 cup if you desire a sweeter version)
Preheat oven to 375F. Combine first four ingredients in a bowl. Set aside. Combine rhubarb, 1/4 cup flour, and 1/2 cup sugar in a bowl and stir well. Set aside until sugar dissolves and mixture looks wet.
Brown the butter. Cut in small chunks and cook over medium heat stirring frequently. Butter is done when it smells toasty and appears darkened. Remove from heat and mix with dry ingredients. Reserve 1/2 cup of crumble for topping the bars.
Line 7×11″ baking pan with parchment paper. Press crumble mixture into pan, top with rhubarb, and sprinkle with reserved 1/2 cup of crumble. Bake for 40 – 50 minutes. Let cool completely before cutting.
Variations. Replace butter with melted coconut oil for vegan version. Sub gluten free (Pamela’s Baking and Pancake Mix) or spelt flour.
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