Who has rhubarb growing yet??? We have had a lot already and I knew I wanted to make something with it for a dessert that I had to take over to a friend recently. I kind of wanted a crisp but not really a runny crisp and I really didn't want to make a pie. So I went looking online for something that I kind of had in mind..and I found it..Rhubarb Crisp Bars..OOoohh I thought these would be PERFECT!! Just what I had in mind..
For the crust, combine flour, sugar and salt in a bowl.
Add the butter and using a pastry cutter, work ingredients until well combined. The dough will be crumbly.
Press crust into an 8×8 glass pan with your fingers or the bottom of a measuring cup
For the rhubarb filling, combine rhubarb, sugar and cornstarch in a bowl and dump over the crust, spreading until even.
Last, for the crumb topping, combine flour, oats, brown sugar, baking powder and salt in a bowl. Cut butter into pats and with your hands, work the butter into the dry ingredients until it is combined and crumbly.
Then break mixture into little crumbs over the top of the rhubarb, spreading evenly over the top. (Crumb topping courtesy of the Pioneer Woman and the apricot bar recipe.)
Bake for 40 minutes if you have fresh rhubarb; if frozen, bake for 60 minutes. When entire top is nice and golden brown, pull it out of the oven and dig in immediately! Serve with a big scoop of vanilla ice cream if you’re into that.
Skinnytaste Dinner Plan (Week 97)
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