Rhubarb Streusel Bars

Yet another great way to use rhubarb. These squares are perfect for a picnic.


  • 1 tablespoon(s) lemon juice
  • 200 grams brown sugar
  • 400 grams rhubarb, chopped roughly
  • 340 grams plain flour
  • 170 grams unsalted butter
  • 0.5 teaspoon(s) salt
  • 1 large free-range egg
  • 0.5 teaspoon(s) baking powder
  • 0.5 teaspoon(s) cinnamon
  • 4 tablespoon(s) cream cheese
  • 1 teaspoon(s) vanilla extract

 

1. Preheat the oven to 170°C. Grease an 8-inch square pan and line with parchment paper, grease again for ease later on.

2. Combine the sliced rhubarb, lemon juice, and 50g of the sugar in a large bowl. Set this aside to soften while you make the crust and streusel topping.

3. Place 310g of the flour into the bowl of a food processor. Cut the butter into chunks and add to the flour along with the cream cheese, salt, and remaining sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.

4. Remove enough of this crumbly mixture for the streusel topping for later.

5. To the rest of the mixture still in the food processor, add the remaining flour, egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough.

6. Press the dough evenly into the lined pan. Bake for 10 minutes until slightly risen.

7. Strain the softened fruit to remove the excess liquid. Spread the fruit in an even layer over the surface of the partially baked crust.

8. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little more sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.

9. Let cool for 20 minutes before lifting the pie out of the pan using the parchment paper. Slice into 16 squares. Serve with our rhubarb compote recipe.

Method

1. Preheat the oven to 170°C. Grease an 8-inch square pan and line with parchment paper, grease again for ease later on.

2. Combine the sliced rhubarb, lemon juice, and 50g of the sugar in a large bowl. Set this aside to soften while you make the crust and streusel topping.

3. Place 310g of the flour into the bowl of a food processor. Cut the butter into chunks and add to the flour along with the cream cheese, salt, and remaining sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.

4. Remove enough of this crumbly mixture for the streusel topping for later.

5. To the rest of the mixture still in the food processor, add the remaining flour, egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough.

6. Press the dough evenly into the lined pan. Bake for 10 minutes until slightly risen.

7. Strain the softened fruit to remove the excess liquid. Spread the fruit in an even layer over the surface of the partially baked crust.

8. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little more sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.

9. Let cool for 20 minutes before lifting the pie out of the pan using the parchment paper. Slice into 16 squares. Serve with our rhubarb compote recipe.

Ingredients

  • 1 tablespoon(s) lemon juice
  • 200 grams brown sugar
  • 400 grams rhubarb, chopped roughly
  • 340 grams plain flour
  • 170 grams unsalted butter
  • 0.5 teaspoon(s) salt
  • 1 large free-range egg
  • 0.5 teaspoon(s) baking powder
  • 0.5 teaspoon(s) cinnamon
  • 4 tablespoon(s) cream cheese
  • 1 teaspoon(s) vanilla extract

 


This can be stored in an airtight container for up to 5 days.

This recipe has been adapted from this Strawberry-Rhubarb Streusel Bars recipe. Why not try it with seasonal fruits such goosberries in summer or apples and plums in Autumn.

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