New York Women's Culinary Alliance

Rhubarb and Raspberry Crumb Bars

Samantha Seneviratne

Rhubarb and Raspberry Crumb Bars

By Samantha Seneviratne / 13-Apr-2015

Yield: 24 bars

2 sticks (16 tablespoons) unsalted butter, at room temperature but not too soft, plus more for the pan
2 1/2 cups all-purpose flour
1/2 cup packed light or dark brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup old-fashioned rolled oats
2 1/2 cups chopped fresh rhubarb
2 cups fresh raspberries
3/4 cup granulated sugar
1 tablespoon peeled, minced fresh ginger
2 teaspoons cornstarch

1. Heat the oven to 350°F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the butter and beat with an electric mixture on medium-low until the mixture is evenly moistened and the texture of coarse sand.

2. Sprinkle about 2/3rds of the mixture into the prepared pan and press it down into an even layer. The bottom of a small measuring cup is a good tool for this job. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the oats with the remaining crumb mixture.

3. Meanwhile, prepare the jam. In a medium saucepan, combine the rhubarb, raspberries, sugar, and ginger and cook over medium heat, stirring occasionally, until the mixture is bubbling fruit has broken down, 5 to 6 minutes.  In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit mixture and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.

4. Top the bottom crust with the jam and spread it out evenly. Top the jam with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer to a rack to cool completely. Using the parchment, transfer the uncut bar to a cutting board and cut into squares to serve.

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