Today is my birthday. It’s sunny out and the whole weekend promises warm weather and good times. I started the day with a strong coffee and this rhubarb-raspberry crumb bar. It’s full of oats and fruit so it’s breakfast in my mind. At least for today.
I’m trying to hoard all the rhubarb I can. It’s such a signifier of spring and I want to keep this spring alive for a bit longer. These bars are the first of many rhubarb plans. Next, I’ll totally roast some rhubarb to make compote – perfect for stirring into morning yogurt and served alongside pancakes. But for now, let’s enjoy these bars.
They’re adapted from an older recipe I made with cranberries & rhubarb. This time I subbed in whole wheat flour and almond meal for plain old all-purpose flour. It’s what I had on hand and it worked out fine. My dough turned out a bit wetter than I last remember, but it’s probably because of using the almond flour. It’s all good though! If you have strawberries, use those in place of the raspberries, but I’m a non-traditionalist and love how well rhubarb and raspberry pair up. Buttery, oaty, fruity and not to sweet, these are tasty little bites. Enjoy!
rhubarb-raspberry crumb squares
(adapted from my rhubarb-cranberry bars)
I use lemon juice and zest in these bars, but I think if you added in some orange juice and zest instead, you’d get something extra special!
1 c brown sugar
1 t baking powder
1 1/4 c whole wheat flour
3/4 c almond meal
1 c oats
1/4 t salt
zest of 1 lemon
1 c cold unsalted butter
2 c rhubarb, sliced into 1/2″ pieces
2 c fresh or frozen raspberries
juice of 1 lemon
1/2 c + 2 T sugar
4 t cornstarch
Preheat oven to 375F. Butter an 9×12″ pan. Prepare the dough by combining everything but the egg into a large bowl. Cut the butter into the flour/oat mixture using a pastry cutter or your hands until large crumbs form. Add in the egg and work that into the mixture. Dough will be crumbly. Pat half of the dough into the pan. In a large bowl, mix together all the topping ingredients. Spoon the fruit mixture evenly over the dough. Crumble the remaining dough over the fruit layer. Bake for 45 minutes. Cool completely, refrigerate and then cut into squares. Keep squares in the fridge.