Rhubarb Crumb Bars

by Brennans Market Admin

Serving Size: Makes 16 bars


For the Streusel:

6 Tablespoons unsalted butter, melted, plus room-temperature butter for pan

1 cup all-purpose flour, plus more for pan

1/2 cup packed light brown sugar

1/4 teaspoon salt

For the Cake:

1/2 pound rhubarb, cut into 1/2 inch pieces

1 Tablespoon light brown sugar

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioner’s sugar

2 large eggs

1/2 teaspoon pure vanilla extract

Adapted From: MarthaStewart.com

Preheat oven to 350 degrees.

Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour the parchment and pan, tapping out excess flour. 

To make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

To make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan.

Sprinkle with rhubarb and top with streusel. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.