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Home -> Baked Goods -> Desserts
Ingredients (view qty in metric system instead) Filling: 1/4 cup sugar 2 1/2 Tbs cornstarch 2 1/2 cups 3/4 to 1 inch long rhubarb pieces (a generous 3/4 lb. untrimmed) fresh or frozen, thawed, undrained 1 1/4 cups strawberry jam or preserves 1/4 tsp. cinnamon 1/4 tsp finely grated orange zest Crumb Mixture: 1 2/3 cups all-purpose flour 1 2/3 cups old fashioned rolled oats 1 cup sugar 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cups (1 1/2 sticks) unsalted butter, very soft but not melted 1 large egg, lightly beaten with 1 1/2 tsp. water Directions Preheat oven to 350 degrees. Generously grease a 9 by 13 inch glass baking pan or coat with nonstick spray. For the filling: In a medium, heavy saucepan, stir together the sugar and cornstarch until well-blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest. Bring to a simmer, stirring, over medium-high heat. Cook, stirring, for 3-6 minutes, or until the rhubarb softens just slightly (fresh rhubarb will take longer than thawed frozen). Set aside. For crumb mixture: In a large bowl, throughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands until mixture is well-blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish. Set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes, or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer. Stir together the reserved crumb mixture and 2 1/2 tablespoons of the egg-water mixture until the streusel forms small clumps; add a little more of the egg-water mixture, if needed. Sprinkle the streusel evenly over the filling, breaking up large clumps with a fork or your fingertips. Bake in middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly. Transfer the pan to a wire rack and let stand until completely cooled. Using a large, sharp knife, cut into 20 bars; wipe the knife clean between cuts. Store in an airtight container for up to 2 days. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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