Friday, June 5, 2009

Food: Rhubarb Strusel Bars

If you haven't figured it out already, I greatly adore rhubarb (hence my second posting featuring the ruby-red veggie in the past two weeks). So when I was flipping through magazines last week looking for inspiration, I got so excited when I saw this recipe, I immediately ripped the page out of my Better Homes and Gardens magazine almost tearing it in half (oops!). I don't know how I could have missed it (yes, this recipe was from the May 2008! issue, page 198). The fact I still have year-old magazines sitting around my house is kind of embarassing, but it was a fun to discover something new...and clean my house at the same time ;)

Since I'm not big on super-sweet desserts (sweet-tart is more my style), I decided to leave off the ginger icing and crystallized ginger on the top. This ended up being a good call since the cookie bar-base is very sugary. If I make this recipe again I would probably double the amount of rhubarb and hope it didn't make the crust too soggy since I thought this turned out to be more strusel than rhubarb-flavored. But it was still good nonetheless.

Recipe from Better Homes & Gardens

  • 1-1/2 cups quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup butter
  • 1/4 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp. ground ginger
  • 2 cups fresh or frozen unsweetened sliced rhubarb
  • 1 recipe Ginger Icing (see recipe)
  • 1 Tbsp. finely chopped crystallized ginger (optional)


  • Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
  • In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
  • Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
  • Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
  • Ginger Icing: In small bowl sitr together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.

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