It’s rhubarb season: that short time where this weird plant comes out to play for a very short time and people flock to the farmer’s markets to get their fill — and just wait until the strawberries are out! In the meantime, I made these lovely Ruby Rhubarb Streusel Bars, buttery and rich on the bottom, tart and sweet on top.
Ingredients
for the crust and topping
1 cup plus 4 tablespoons unsalted butter, melted and cooled to just warm
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
3 1/2 cups all purpose flour
for the filling
3 cups rhubarb, cut to 1/2 inch pieces
1 1/2 cup granulated sugar
1 tablespoon corn starch mixed with 2 tablespoons water
1/2 teaspoon salt
1 teaspoon lemon juice
Directions
First, make your rhubarb compote. This can be done up to 2 days in advance and kept cool. Combine rhubarb, sugar and salt in a saucepan and bring to a boil. Then reduce heat to medium and continue simmering for 10-12 minutes, mashing the fruit against the side of the pot with the back of a spoon. Add the corn starch slurry and let come to a boil. Remove from the heat, stir in the lemon juice and let the mixture cool to room temperature, or cool in the fridge overnight.
Create a foil or parchment sling for your 9 x 11-inch baking dish and/or spray generously with baking spray.
In a medium bowl, mix together butter, sugar, salt, and egg yolks with a spoon until smooth. Add in the flour and mix until just combined. Remove 2 cups of the crust mixture and press into the lined pan. To the unused portion of the crust, set aside covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 30-60 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Preheat oven to 325F.
Remove the crust from the freezer and place in the oven to bake for 30 minutes, or until the sides are lightly browned. Then remove from the oven and increase oven temperature to 350F. Spread the rhubarb compote on top and sprinkle the left-over crust mixture on top. Bake for 30-35 minutes, or until the streusel is lightly browned.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
