Another a-ha moment at the grocery store, I was looking for puff pastry and found rhubarb. I use to love my grandmother’s strawberry/rhubarb pie and when I looked, it wasn’t in her recipe box. So I bought the bag of frozen rhubarb and threw it into the freezer. Now that I’m back from vacation it’s time to think up new treats. So I grabbed the bag and stared at it for a while.
Time to hit the pantry for some more inspiration. I pulled out oats because for some reason it made sense to pair oats with rhubarb. Then I had bought some beautiful strawberries so they needed to make an appearance as well. So I thought about a bar type treat and this is what I came up with.
For The Streusel
- 6 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
For The Cake
- 1 cup rhubarb, cut into 1/2-inch pieces
- 1 cup strawberries cut in halves
- 1 tablespoon light-brown sugar
- 1 cup all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup icing sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Make streusel by combining all ingredients in a bowl, set aside.
- In another bowl, mix rhubarb, strawberries, brown sugar and 1/4 cup flour. set aside.
- Cream butter with icing sugar. Add eggs and vanilla.
- Combine remaining 3/4 cup flour, baking powder and salt.
- In prepared pan, pour batter and level with off-set spatula.
- Cover with rhubarb and strawberries and then cover all with streusel.
- Bake at 350 for 45 minutes.
- Let cool completely before removing from pan (10”x10”)
- Slice and enjoy!
This is such a light treat. Maybe not in calories but meh! Using the icing sugar instead of granulated in the cake gives the bar a sweeter base and the rhubarb’s tartness balances it all out! This would be a great finish to a lighter dinner or just paired with a big ol’ mug of tea! That’s what I did!
So the next time you are in the freezer section looking for puff pastry, grab a bag of frozen rhubarb for an alternative to the standard fruit desserts.
Thanks for looking!