I have a little rhubarb cookbook and decided to try this particular recipe...I really wanted to make a pie but it was so hot and humid that I decided on something quick and easy!
Rhubarb-Strawberry Crumb Bars
1/2 pound rhubarb, cut into 1/2" pieces
1/2 pound strawberries, sliced 1/4" thick (good Michigan berries would surely make this top-notch)
1 1/2 cups brown sugar
1 1/3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/4 cups powdered sugar
2 large eggs, beaten
3/4 teaspoon pure vanilla extract (Madagascar)
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 teaspoon salt
1 1/4 cups four
Preheat oven to 350 degrees.
Line a 9" square pan with parchment paper, leaving an overhang on two sides. Lightly butter and flour the parchment paper.
Mix together the butter, brown sugar, and salt for the streusel and then add the flour, mixing with a fork to create large crumbs. Refrigerate until ready to use.
In a bowl, combine the rhubarb, strawberries, brown sugar, and 1/3 cup flour. Sift together remaining flour, baking powder, and salt. Set aside.
In mixer, beat butter and powdered sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in the flour just until incorporated.
Spread batter in prepared pan and top with rhubarb mixture and then sprinkle on the streusel topping.
Bake for 45-55 minutes or until golden brown. Allow to cool in pan and then remove using the sides of overhanging parchment paper.
Whip some cream (add granulated sugar or powdered sugar to sweeten and a little vanilla if desired).
Cut the bars into nice sized pieces and garnish with whipped cream, a sprig of fresh mint and sprinkle with powdered sugar...Yum!