Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powedered sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars
Tips:
I used dark brown sugar as that was all I had and it came out great.. The crumb topping had great flavor..I think I'd use it again. I would use more than 8 oz. ruhubarb, however. I didn't feel like I could taste enough of it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Bar (69g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 211 | ||
Calories from Fat: 104 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 79.6mg | 24 % | |
Sodium 421.6mg | 15 % | |
Potassium 90.8mg | 2 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 23.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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