Rhubarb Ginger Bars
Posted on 05/22/2012 by hardboiledblond
Oh my, these are delicious! The crust is buttery and crunchy with oats.
The filling is full of rhubarb and topped with crystalized ginger.
Lots more photos and info at The Alchemist.
Rhubarb Ginger Bars
1 1/2 cups (150 g.) quick-cooking, or old fashioned, oats
1 cup (100 g.) all-purpose flour
3/4 cup (135 g.) brown sugar (packed)
3/4 cup, (1 1/2 sticks) (169 g.) unsalted butter
1/3 cup (68 g.) granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
2 1/2 cups (250 g.) chopped rhubarb
1/2 tsp. salt
2 Tablespoons crystallized ginger, chopped finely - optional
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line a square 8 inch pan with heavy duty foil, extending the foil beyond the edges to create a "sling." You can also use parchment paper instead of foil.
In a large bowl add the oats, flour, brown sugar and salt and stir. Cut the butter into small cubes. Add the butter and cut it into the mixture using a pastry cutter or 2 knives until it resembles coarse crumbs. Or alternately, use a food processor to complete this task.
Set aside 1 1/2 cups (185 g.) of the oat mixture. Press the remaining oat mixture into the bottom of the foil lined pan to make the crust. It might seem like a thick crust. Don't worry.
Bake the crust in the preheated oven for 40 minutes.
Meanwhile, in a large bowl add the 2 tablespoons of flour, the granulated sugar and the ground ginger and mix together. Add the rhubarb and toss to coat.
When the crust is done, add the rhubarb mixture to the hot crust and spread evenly. Add the remaining oat mixture and sprinkle it on top. Sprinkle the crystallized ginger, if using, on top of topping.
Bake for 45-50 minutes, until the top is nicely browned.
Cool on a wire rack. When cool, remove bars by lifting foil from pan. Cut into squares. Store in an airtight container if not eating immediately.