Wednesday, May 18, 2011
Strawberry Rhubarb Crumb Bars
When I saw this recipe featured on White On Rice Couple I could not resist, I had to make it soon, soon as in that day so I could have it for dessert that night. I'd never had rhubarb before, not in a bar or a cake or by any other means. It was nothing against rhubarb, the opportunity just had never presented itself. I have been wanting to try rhubarb for quite some time, especially after seeing so many delicious looking recipes with rhubarb as the prime ingredient. So when I came across this recipe I decided it was time to venture into the unknown and give rhubarb a try.
Here are a few before and after thoughts on rhubarb now that I have tasted it and done a little research
Before - Rhubarb looks like celery so it must taste like celery.
After - Rhubarb does not taste like celery.
Before - Rhubarb is only used in desserts.
After - While rhubarb usually seen in desserts it has its place in savory dishes as well, such as in savory sauces, salads and soups.
Before - Is rhubarb a fruit or a vegetable?
After - Rhubarb is a vegetable.
Strawberry Rhubarb Crumb Bars
1/2 cup Unsalted Butter, Melted
3/4 cup Light Brown Sugar, Packed
1/4 teaspoon Kosher Salt
1 1/4 cup All-Purpose Flour
Whisk together brown sugar and salt, then stir in the melted butter. Add the flour and mix with a fork until large crumbs form. Refrigerate streusel mixture until needed.
Strawberry Rhubarb Mixture
1/2 pound Strawberries
1/2 pound Rhubarb
1 1/2 tablespoons Brown Sugar
1/3 cup All-Purpose Flour
Hull strawberries then slice into 1/4 inch pieces, place sliced strawberries into a medium sized bowl. Slice rhubarb into 1/2 inch pieces then place them in the bowl with the strawberries. Whisk together the flour and brown sugar then add to the strawberries and rhubarb. Mix well with a wooden spoon until strawberries and rhubarb are coated with flour mixture. Set aside until ready to use.
1 cup All-Purpose Flour, plus more for pan
3/4 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
3/4 cup Unsalted Butter, Softened, plus more for pan
1 1/4 cup Powdered Sugar, plus more for dusting
3/4 teaspoon Vanilla
Preheat oven to 350 degrees F. Butter a 9 inch square pan, line with parchment paper, leaving a 2 inch overhang on each side, then butter and flour the parchment. In a medium sized bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and powdered sugar until light and fluffy, then add the vanilla and beat to incorporate. Beat in the eggs one at a time, beating well after each addition and scraping the sides and bottom as needed. Stir in the flour mixture until just combined.
Pour batter into prepared pan and spread around evenly. Distribute strawberry and rhubarb mixture evenly over the top of the batter. Top with streusel. Bake in a 350 degree oven for 50-55 minutes, or until cake tester comes out clean. Allow cake to cool in pan. Once cooled, remove cake from pan using the parchment sides. Slice into squares and dust with powdered sugar. Serve with vanilla ice cream, whipping cream, or just plain.
Makes 16 squares
Recipe from White On Rice Couple where it was adapted from Martha Stewart