What’s it like when you go to the grocery store with your boyfriend?
Well let me tell you… when Jared and I go, we come home with $20 worth of rhubarb. You know that feeling when you’re watching stuff ring out at the cashier and it’s all pretty generally priced and then all of the sudden you see $20 something ring through and you’re like ‘uhhhh what the heck? was it my cheap champagne? nah. was it the big ass jar of peanut butter (that we go through in like 6.5 days) nah.
I looked at Jared and I was like uhhh ‘how much freaking rhubarb did ya get?!’
Turns out the kid loves rhubarb and shopped with his eyes… not his wallet. Oh the grocery store shenanigans. Nothing compares to the Lime Fiasco of Easter 2015 (love it when I sound like an old granny talking about memories). Jared brought back over like 40 limes (!) for a key lime pie I was making.
We got home and he literally chomped on a single stalk of rhubarb as a snack. Yuck, ha!
Well it was obvious that we had no shortage of rhubarb so I set out for the recipes. I made crisps, crumbles, baby pies and these bars.
They are kind of like a cross between a nice buttery scone and a fruity crumble bar. Basically perfect for a slow morning outside with an aromatic coffee.
Ah, Tuesday hurry up so I can get to Saturday.
I also soaked the rhubarb in orange liqueur that was like the best idea of the whole recipe. Booze seriously amplifies any recipe… always. You can leave it out but really… don’t be a wet blanket, add the booze.
So the bottom of the bar is just like a scone. Very flaky, buttery and the base. The middle part is the boozy rhubarb deliciousness and the top is the same as the base but more crumbly with whole oats added! If you’re looking for a great spring recipe that is super easy and transportable then this is it. You literally need two large mixing bowls to make em. No mixers, no fancy tools, nada.
Be sure to watch them so they don’t burn / dry out. Best served with a warm cup of coffee or a glass of milk (according to Jared). Enjoy!
Rhubarb Spring Bars
for bar + crumble
3 Cups of all purpose flour
1/4 Teaspoon of kosher salt
2 Teaspoons of baking powder
3/4 Cup of brown sugar
1/2 Teaspoon of cinnamon
1 Teaspoon of pure vanilla extract
2 Sticks of unsalted butter, grated with a cheese grater
1 Whole egg
1/4 Cup of oats, reserve for top crumble
3-4 Cups of chopped rhubarb
2 Tablespoons of grand marnier or orange liqueur
Zest from an orange or lemon
1/2 Cup of sugar
1 Teaspoon of cinnamon
1/4 Teaspoon of nutmeg
3 Tablespoons of cornstarch
Preheat oven to 375 degrees, and line a 9×9 inch pan with parchment paper, grease, and flour
In a medium sized bowl add in all of rhubarb filling ingredients and let soak for 20+ minutes to release juices
In a separate bowl add in flour, salt, baking powder, brown sugar, cinnamon, v. extract and whisk till combined. Whisk in whole egg and grated butter. Mix with pastry blender (I just use my hands!) until sandy and crumbly. Press 2/3 of mixture into the base of the pan evenly. Add in oats to the remaining 1/3 of crumble mixture and reserve for topping. Add rhubarb on top of first crumble layer evenly and sprinkle crumble layer on top. Bake for 40-50 minutes or until the top has browned. Allow to cool for 30-60 minutes before cutting.