Yield: 16 to 20 bars
Ingredients
- 1/2 c. unsalted butter, melted, plus room temperature butter for pan
- 3/4 c. packed light brown sugar
- 1/4 tsp. kosher salt
- 1-1/4 c. all-purpose flour
- 1/2 lb. rhubarb, cut into 1/2'' pieces
- 1/2 lb. strawberries, hulled and sliced 1/4" thick
- 2 T. light brown sugar
- 1-1/2 c. all-purpose flour, divided
- 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 c. unsalted butter, at room temperature
- 1-1/2 c. powdered sugar, plus more for dusting finished bars
- 3 large eggs
- 1 tsp. pure
vanilla extract
for the streusel:
for the bars:
Preparation
Preheat
oven to 350°. Butter a 9'' square baking pan and line with parchment
paper, leaving a 2'' overhang on 2 sides. Butter and flour parchment
paper and pan, tapping out the excess flour. Set aside
for the streusel:
Whisk
together the butter, brown sugar, and salt. Add flour and mix with a
fork until large crumbs form. Refrigerate until ready to use.
for the bars:
In
a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup
of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of
flour, baking powder, and salt. In a large bowl, using an electric
mixer, beat butter and powdered sugar until light and fluffy. Beat in
the eggs, one at a time. With mixer on low, beat in vanilla, then flour
mixture. Spread batter in prepared pan. Top with rhubarb and strawberry
mixture, then top with prepared streusel. If you like to have some of
the pretty red of the rhubarb and strawberries show on top (I do!), poke
a few pieces up through the streusel.
Bake
until golden and a toothpick inserted in the center comes out with just
a bit of moist crumbs attached, about 50 to 55 minutes. Let cool
completely in pan. Run a knife around the edge of the pan and, using the
parchment paper overhang, lift cake from pan. Cut into bars and dust
with powdered sugar. Serve as is, or with some freshly whipped and
sweetened cream...so lovely!
Heavily adapted from Everyday Food magazine, May 2009.
No comments:
Post a Comment