| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound rhubarb, trimmed and sliced
- 2 teaspoons cornstarch
- 3/4 cup sugar
- 1/2 cup water
- 1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more for the pan
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 6 tablespoons ice-cold water
- 1/2 cup rolled oats
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
Instructions
- For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
- For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
- Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
- Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
- Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
- Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 304 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 30 mg |
| Sodium | 193 mg |
Reviews
Yeah these were just not good. The dough was bland and doughy. The filling was strong but ok. The squares were messy.
I have never written a bad review before, but these were SO disappointing. They tasted liked a baked bar of flour and butter, which they are. The crust was bland, no flavor. The topping was just as bad, except for the tiniest amount of spices added. Absolutely nothing in this bar that had any flavor, except for the rhubarb; which was the only good thing in this recipe. Definitely not worth wasting the rhubarb on. Wanted to like these from the other reviews, but not so!
Skipped the refrigeration, skipped the foil and preheated pan, used baking spray in a glass 9×9 pan. Baked for 25 minutes. Turned out excellent!
Delicious!
Good warm too.
Delicious! I used 1/2 lb of strawberries with a 1/2 lb of rhubarb and cut the sugar a bit since the strawberries would add some sweetness.
Fantastic bars! Whole family loved them. I made extra of the jam filling and put it in the fridge for toast. Delicious!
This was really good, I too added more sugar and lemon juice along with orange peel you do need the pan under I used my stone worked pretty good but it needs to be hot. The top was so good! Thanks VALERIE!
Taste delicious. Used a little more sugar the listed. Everyone loved them.
I’m always on the lookout for a good rhubarb recipe. This one is delicious. I’m not a very good baker. I don’t measure properly and I wing it a lot. I don’t think I could mess this recipe up. It was so simple and easy. Definitely going in my regular rotation.