Chewy Rhubarb-Raspberry Bars

posted by Sisko 08-07-101 1:17 AM

Chewy Rhubarb-Raspberry Bars

5 stalks of rhubarb, sliced (or a 18-ounce /500 g jar of raspberry jam)
2 dl /2/3 cup sugar
3 tbsp water
180g / 3/4 cup unsalted butter, at room temperature
2,6 dl / 1 cup packed light brown sugar
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3,9 dl / 11/2 cups old-fashioned oats


Preheat oven to 400F / 200C. Ligtly grease or spray a 9 x 13 in baking pan.

Cream butter and sugar until light. Mix together flour, baking soda, cinnamon and salt, then stir into butter mixture. Dough will be crumbly and dry. Blend in oats.

While mixing dough, slice rhubarb, put into a microwave-proof bowl, add the water and mix in the sugar. Heat in the microwave for about 6 minutes, or until the rhubarb is soft and starts to go mushy.

Press half of the dough mixture into the bottom of the pan, pat it tight. Spread the rhubarb mixture (or raspberry jam) over the crust. Sprinkle the remaining crumb mixture over the top of the jam. Gently press the crumbs to the jam.

Bake in the center of the oven for 20 minutes, until the top begins to turn golden. Remove bars from the oven and cool for 15 minutes. Cut into bars.

Serve with ice cream, when still warm, or cool the bars and store in the fridge, wrapped with foil. Bring to room temperature before serving.


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