The Pioneer Woman Tasty Kitchen
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Rhubarb Crisp Bars

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A cross between pie, crisp and a bar! I couldn’t decide one day what I was hungry for, so I combined all three.

Ingredients

  • FOR THE CRUST:
  • 1 cup Flour
  • 2 Tablespoons Sugar
  • ½ teaspoons Salt
  • ½ cups Butter, Cut Into Pats
  • _____
  • FOR THE RHUBARB FILLING:
  • 3 cups Rhubarb, Cut Into 1/2 Inch Chunks
  • ¾ cups Sugar
  • 2 Tablespoons Cornstarch
  • _____
  • FOR THE CRUMB TOPPING:
  • ¾ cups Flour
  • ¾ cups Oats
  • ½ cups Brown Sugar
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 7 Tablespoons Butter, Cut Into Pats

Preparation

Preheat oven to 375 degrees.

For the crust, combine flour, sugar and salt in a bowl. Add the butter and using a pastry cutter, work ingredients until well combined. The dough will be crumbly. Press crust into an 8×8 glass pan with your fingers or the bottom of a measuring cup.

For the rhubarb filling, combine rhubarb, sugar and cornstarch in a bowl and dump over the crust, speading until even.

Last, for the crumb topping, combine flour, oats, brown sugar, baking powder and salt in a bowl. Cut butter into pats and with your hands, work the butter into the dry ingredients until it is combined and crumbly. Then break mixture into little crumbs over the top of the rhubarb, speading evenly over the top. (Crumb topping courtesy of the Pioneer Woman and the apricot bar recipe.)

Bake for 40 minutes if you have fresh rhubarb; mine was frozen, so I ended up baking it for 60 minutes. When entire top is nice and golden brown, pull it out of the oven and dig in immediately! Serve with a big scoop of vanilla ice cream if you’re into that.

Enjoy!

One Comment

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Oma Connie on 7.10.2010

Made these today from rhubarb friend gave me. It is delicious. We had with scoop of vanilla ice cream…WOW.
I used fresh rhubarb and it took 50 min to get brown on top. GOOD.

2 Reviews

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selahmel on 5.29.2011

Yummy recipe!! Found this when I was looking for something like a crisp for my rhubarb harvest. The crumbly bottom crust layer is rich and tasty! Next time I make it I will probably add a bit more fruit.

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Oma Connie on 7.10.2010

I made this today using rhubarb a friend gave me. It is good….took about 50 minutes using fresh rhubarb. We enjoyed tonight with a scoop of vanilla ice cream…SO GOOD.

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