Wednesday, June 13, 2012

Rhubarb Strawberry Crumble Bars

One of my favorite things about summer in Denver is Jazz in the Park. We are lucky enough to live two blocks away from one of the biggest parks and every Sunday starting in June, a jazz band plays from 6-8. Everyone brings picnic baskets, blankets, volleyball nets and bocce ball sets. It has become increasingly popular over the last couple of years and it is always great people watching.

Prior to this weeks' Jazz in the park I went to the farmers market and purchased some rhubarb, so that I could make some sort of bar that would be easy to bring to the concert and share with others. After searching I found an excellent recipe that was adapted from a recipe on Martha Stewart. It was delicious!

For the Bars:
3/4 cup butter - room temperature
1 1/4 cup powdered sugar
2 large eggs
3/4 teaspoon pure vanilla extract
1 cup Flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt

Fruit mixture:
1/2 lb rhubarb, cut into 1/2 inch pieces
1/2 lb strawberries, sliced 1/4 inch thick
1/3 cup flour
1 1/2 tablespoon brown sugar
1 tablespoon corn starch

1/2 cup butter, melted
3/4 cup packed brown sugar
1 1/4 cup flour
1 teaspoon Kosher salt

1. Preheat the oven at 350 degrees and line a 9 inch baking pan with parchment paper, leaving a 2 inch overhand on two of the sides.

2. In a large bowl, whisk together flour, baking powder and salt and set aside. In a separate bowl, mix fruit mixture and set aside.  Combine all ingredients for streusel mixture and set aside.

3. In a standing mixer with the paddle attachment on med-high, beat together butter and powdered sugar until light and fluffy. Add eggs one at a time, scraping down the sides in between.  Add vanilla extract. Reduce the speed to low and slowly add flour mixture until just combined.

5. Transfer batter to prepared pan. Next spread fruit mixture on top, lastly topping it off with the streusel mixture.

6. Bake for 50-55 minutes until the top is golden brown and a tooth pick comes out clean. Let cool and remove and cut in to small bars. Enjoy!

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