Sorry I didn’t post this recipe last week like I promised, it was a busy holiday at out house. I hope you all had a relaxing 4th of July with your friends and family. Because we move around so often the 4th is typically a holiday that we spend alone so I’m thankful that we were able to spend the weekend with some of the friends that we’ve made. The highlight was definitely a hike from Muir Woods to Stinson Beach, my legs are still sore!
I tried this recipe for Rhubarb crumble bars for my husband’s birthday party and they were a hit. I modified a recipe from my buddy Ina, (I am more obsessed with her these days than ever). She made her bars with raspberry jam but I used my mom’s homemade rhubarb jam and they turned out great. It’s a super simple recipe with just a handful of ingredients that I am almost guarantee you have in your pantry right now.
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 10 to 12 ounces jam, I used rhubarb but you could use raspberry or blackberry
- 2/3 cup granola without dried fruit
- 1/4 cup sliced almonds
- Confectioners’ sugar, for sprinkling
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer, mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
- Turn the dough out on a board. Remove 1/3 or the dough for the topping.
- Lightly pat the remaining two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides.
- Spread with the jam, leaving a 1/4-inch border.
- Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface.
- Sprinkle the almonds on top.
- Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.
I was worried that the Rhubarb jam would be too runny but it was perfect. I can’t wait to try it with blackberry jam from our farmer’s market.
I hope you give this recipe a try! See you Wednesday for this week’s edition of Hot or Not?!