It’s almost a wrap for our inaugural month of Seasonal Potluck. Rhubarb has been a super fun ingredient for me. As I mentioned in the past, prior to this, I have never eaten nor cooked with rhubarb before, so it was great to try something new as well as gain inspiration from all of our participants. I’m sure you’re all wondering “what’s next?” well, drumroll………May’s ingredient will be ASPARAGUS! Woot! Stinky pee aside, asparagus is one of my all time favorite vegetables, and is super versatile, so I’m really excited to see what everyone comes up with in May!!
For my rhubarb finale, I turned to the always delicious recipes of Martha Stewart. I hadn’t made a rhubarb dessert yet (the way people usually think of preparing rhubarb) so I thought I should go for it. These bars were quick and easy and were gobbled up in no time.
Rhubarb Crumb Bars recipe from Martha Stewart
For The Streusel
- 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 1 cup all-purpose flour, (spooned and leveled), 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, (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 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 parchment and pan, tapping out excess flour.
- 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.
- 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.
To see ALL the fabulous rhubarb recipes that have been submitted so far, please visit our Seasonal Potluck Link Party HERE
Tomorrow we’re heading back home to San Diego! I’m excited to see the sun again and hug our doggies. It’s been a great trip but there’s no place like home! I’ll try to check in from the road tomorrow, but will definitely be back to my regular blogging on Wednesday.