Rhubarb bars with oat crumble
Claire Saffitz x Dessert Person · ♥ 3.2K likes · 75.1K views · 10 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup old fashioned rolled oats
- 2 cup all purpose flour
- ½ cup granulated sugar
- 1 cup brown sugar
- salt
- 2 tsp cinnamon
- 4 cup rhubarb
Toss the oats, flour, brown sugar, salt and cinnamon together.
Mixing the crumble
- 2 stick melted butter
Drizzle in the melted, cooled butter; mix with a spatula until absorbed, then work with the hands until there are no dry spots and it forms big wet crumbs.
Pat half the crumble into a thin even layer in the pan (a measuring cup helps flatten it); set the rest aside.
Pressing in the base
Chop the rhubarb into small but not tiny pieces and scatter evenly over the crust.
- 2 tbsp cornstarch
- lemon zest
- ¾ cup water
- 2 tsp vanilla extract
Whisk the granulated sugar, cornstarch, lemon zest and water in a saucepan; bring to a simmer, about a minute, until it turns translucent and clear; add the vanilla.
Pour the hot syrup over the rhubarb and spread evenly; scatter the remaining crumble over top.
Bake on the center rack at 350 for about an hour, until the filling bubbles and the crumble is golden brown (here one hour three minutes).
Cool before cutting, or they fall apart; chilling firms the butter.
Cooling, cutting and tasting