Description
A bright, tangy-sweet treat with a buttery shortbread base, glossy rhubarb compote, and a crunchy oat crumble topping.
Ingredients
Scale
- ½ cup (100g) sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- ⅔ cup (150g) salted butter, softened at room temperature
- 1 large egg
- 4–5 long rhubarb stalks (3 ½ cups / 550g) diced rhubarb
- ⅓ cup (65g) sugar
- 1 lemon, zest and juice
- 2 ½ teaspoons cornstarch
- 1 cup (100g) old-fashioned rolled oats
- ½ cup (100g) sugar
- 1 teaspoon vanilla sugar
- ½ cup (100g) salted butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch square pan.
- Whisk together ½ cup sugar, 2 cups flour, and 1 Tablespoon baking powder.
- Cut ⅔ cup softened salted butter into small pieces and rub into the flour mixture.
- Beat 1 large egg lightly and stir into the mixture until a cohesive dough forms.
- Press about two-thirds of the dough into the bottom of the prepared pan.
- Trim and dice rhubarb into roughly 3 ½ cups of pieces.
- Combine diced rhubarb, ⅓ cup sugar, lemon zest and juice, and cornstarch in a saucepan.
- Cook the mixture until the rhubarb releases liquid and comes to a gentle boil.
- Simmer for 4–6 minutes until the rhubarb softens, then remove from heat.
- Spoon the rhubarb compote over the pressed base and spread it evenly.
- Mix oats, ½ cup sugar, and vanilla sugar in a bowl.
- Stir in melted salted butter until the mixture is slightly clumpy.
- Sprinkle the reserved dough over the compote and follow with the oat mixture.
- Bake for 18–22 minutes or until golden and bubbling.
- Cool the bars in the pan for at least 1 hour before slicing.
Notes
Chilling the pan before cutting helps to achieve clean slices.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg