Rhubarb Pichuberry Crumb Bars

Rhubarb is a quintessential sign of spring in my book. This month’s 12 bloggers theme is sweet spring treats, so of course I immediately knew I had to use rhubarb. Did you know I had never even tried rhubarb before until Kelley and I started Seasonalpotluck.com and we featured it as one of our inaugural ingredients? It was love at first taste!

Finding and trying new ingredients is one of my most favorite parts of  cooking. The other day I was at the grocery store and found these funny little berries wrapped in a green husk that were labeled “pichuberry”. Naturally I bought them, and took to Instagram to find out what they were all about. My friends informed me they are also known as Cape Gooseberries, and pineapple ground cherries, and were similar to very sweet tomatoes or even regular cherries. I figured I could work them into this sweet spring treat I was formulating.

My other favorite thing to do in the kitchen is make something with all my pantry leftovers. These rhubarb pichuberry crumb bars may seem intentional, but they were born from a mish-mash of randomness that I had on hand. Let me just say, I’m glad to have used up the rest of those hazelnuts, and boy, did they give these bars a great flavor. I brought them to work with me, and the girls loved them so much they asked if there was crack in them! I said no, just hazelnuts.

Seriously though, these are quite possibly one of the MOST delicious things I have ever made in my entire life. Add them to your MUST MAKE list right now!

Don’t forget I have 11 other partners in sweet spring treat crime! Be sure to head over and see what my cohorts are cooking up for you springtime pleasure.

Rhubarb Pichu Berry Crumb Bars from Betsy Life

Strawberry Sorbet from Home Cooking Memories

Lemon Pistachio Ice Box Pie from A Little Claireification

Springtime Blondie Bars from The Rebel Chick

Edible Flower Bouquet from A Million Moments

Spring Candy Bark from A Night Owl Blog

Spring Snack Mix from Bless This Mess Please

Pink Chocolate Covered Easter Egg Rice Krispie Treats from Mom Endeavors

Honey Pistachio Granola from Eat Your Heart Out

Fruit Salsa & Edible Butterfly Cinnamon Chips from See Vanessa Craft

Pineapple Coconut Gooey Cake from Around My Family Table

Strawberry Whip from Plugged In Family

5 from 1 vote

Print

Rhubarb Pichuberry Crumb Bars

What to make with gooseberries (or pichuberries)? The sweet and tart summer rhubarb bars. 

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings 12 servings

Calories 421 kcal

Ingredients

For the crust

• 2 sticks unsalted butter softened
• 3/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 cup ground hazelnuts

For the topping

• 1/2 cup whole wheat flour
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 3 ounces unsalted butter cold & cubed
• 1/2 cup rolled oats
• 1/2 cup shredded coconut

For the filling

• 1 8 oz package of pichuberries husks removed, and sliced in half
• 12 ounces fresh rhubarb cut into 1/2 inch pieces
• 1 teaspoon vanilla extract
• 2 Tablespoon sugar
• 1/4 cup whole wheat flour

Instructions

1. Spray 9 x 13" pan with nonstick spray, line with parchment paper, and spray with nonstick again.
2. To make the crust, cream butter, sugar, and salt in a large bowl until light and fluffy. Add vanilla.
3. Turn mixer to low and add in flour and ground hazelnuts until combined.
4. Press dough into the prepared pan and chill till firm.
5. Bake at 325 degrees for 25 minutes rotating halfway through. Remove from oven and cool completely.
6. Using a food processor or a pastry blender, combine flour, brown sugar, and salt. Add in cubed butter and pulse until the mixture resembles coarse cornmeal.
7. Empty topping into bowl and mix in oats and coconut. Refrigerate until ready to use.
8. Once the crust is cool, make your filling.
9. Toss cut up rhubarb and pichuberries with vanilla and sugar. Add flour and toss until well coated.
10. Preheat oven to 350 degrees.
11. Place rhubarb pichuberry mixture on top of cooled shortbread.
12. Sprinkle 2 cups crisp topping evenly over the filling.
13. Bake at 350 degrees for 25-30 minutes. Allow to cool completely in pan. Refrigerate.

Nutrition Facts

Rhubarb Pichuberry Crumb Bars

Amount Per Serving (1 g)

Calories 421 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Sodium 21mg 1%

Total Carbohydrates 47g 16%

Sugars 20g

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

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