Description
Deliciously tart rhubarb combined with a buttery shortbread crust and a crumbly streusel topping, perfect for dessert or a sweet snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, softened butter, powdered sugar, and salt until crumbly. Press into the bottom of a greased 8-inch square baking dish.
- In another bowl, combine rhubarb, granulated sugar, cornstarch, and vanilla. Spread this mixture over the crust.
- In a separate bowl, mix rolled oats, brown sugar, cinnamon, and remaining butter until crumbly. Sprinkle over the rhubarb layer.
- Bake for 30-35 minutes or until the topping is golden brown.
- Let cool before cutting into bars.
Notes
- Use fresh rhubarb for the best flavor.
- These bars can be served warm or cold.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg