Ginger Rhubarb Crumb Bars
Tangy tart rhubarb jam bars with sweet brown sugar oat crumbs with a hint of floral vanilla and spicy ginger
Servings: 16 bars
Equipment
- 8" square pan
- Stand mixer with paddle attachment (optional)
Ingredients
Crust and Topping
- 6 tbsp unsalted butter softened
- ¾ c (150 g) brown sugar
- 1 tsp vanilla extract
- 1 c (125 g) all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 c (100 g) old-fashioned or rolled oats (not quick or instant oats)
Rhubarb Compote
- 2 c chopped rhubarb (about ½ lb)
- ½ c sugar
- pinch of salt
- ½ tsp vanilla extract
- juice and zest from ½ lemon
- 1 tsp grated ginger
- ¼ c crystallized ginger chopped
Instructions
- Preheat oven to 350℉. Line an 8" square baking pan with parchment paper.
- Prepare the crust: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl), beat the butter and brown sugar together on medium-high speed for 1 minute, until combined. Scrape down the sides of the bowl, then add the vanilla extract; beat on medium-high for 30 seconds. Add the flour, baking powder, salt, and oats and beat on medium speed until combined. The mixture will be dry and crumbly.
- Set aside 1 c of crumble mixture that will be used for the topping. Press remaining crumble mixture into the bottom of the prepared baking pan. Bake for 12 minutes.
- Make the rhubarb compote: As the crust bakes, combine all rhubarb compote ingredients except crystallized ginger in a small saucepan over high heat until the mixture starts to boil. Reduce heat to medium-low and continue cooking, stirring frequently until the rhubarb is broken down and the liquid is reduced by half, about 10-15 minutes. At this point you're not looking for a jammy texture, you still want some liquid in the compote, as it will continue to cook in the oven.
- Assemble the bars: Spread rhubarb compote over pre-baked crust. Sprinkle the reserved 1 c of crumble mixture on top of the rhubarb, along with the crystallized ginger. Return pan to the oven and bake for 22-25 minutes, until the crumble is lightly browned and the rhubarb is jammy. Remove from oven and cool completely before cutting into bars and serving.