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