Rhubarb season doesn’t last long, so get it in your kitchen as soon as you can! Today I am using it to make one of my favorite seasonal (and easy!) desserts. desserts: rhubarb crumb bars. Sarah’s Tip for the Day: The base of the bar is made from rhubarb, flour, brown sugar, and baking powder. The next step is to make a streusel using a little more butter, brown sugar, and salt. Bake the rhubarb mixture with the topping, then slice and serve this crowd-pleasing sweet treat.
Basic Ingredients for rhubarb crumble cake
6 tablespoons of unsalted butter, melted plus room-temperature butter to go in a pan
1 cup all-purpose flour (spooned, leveled) plus additional for pan
1/2 cup light brown sugar packed
1/4 teaspoon salt
For the Cake
Half pound of rhubarb cut into half-inch chunks
One tablespoon light brown sugar
One cup all-purpose flour (spooned, leveled)
Half teaspoon baking powder
1/4 teaspoon salt
Half cup (1 stick), unsalted butter, room temp
One cup confectioners’ sugar
Two large eggs
Half teaspoon pure vanilla extract
How do you make rhubarb crumble cake
Preheat oven to 350°F. Now Butter an eight-inch square baking dish.
Line the pan with parchment paper.
Leave a 2-inch border on both sides. Butter, flour parchment, and pan. To make the streusel, whisk together butter, brown sugar, and salt. Mix in flour until you get large crumbs.
Keep in the refrigerator until ready for use. Make a cake by mixing 1/4 cup flour, brown sugar, and rhubarb in a medium bowl. Mix 3/4 cup flour, baking powder, salt, and another bowl.
After this, Use an electric mixer to beat butter and confectioners sugar until light and fluffy. Add eggs one at a while. Mix flour mixture with mixer on low. Place batter in prepared pan.
Sprinkle the batter with rhubarb, and then top it with streusel. Now Bake the cake for forty-five to fifty minutes
Allow cooling completely in a pan. Now Lift the cake out of the pan using a paper overhang. Cut into 16 bars.