As you might know, I started a new job (yay!) and every Thursday, we have a BBQ in the Summer. Everyone signs up to bring a side dish or dessert to pass. July 24 was my week to bring something. With my love for baking and my love for rhubarb, I knew exactly what I was going to make: Rhubarb Raspberry Crumb Bars. Without a doubt, they would be the hit of the party. Sure, my hopes are high but a crowd pleaser was a must. I love cooking and I love baking, but I hate following a recipe. I like giving things pzazz and my own flare. Below you can find my crowd pleasing-award winning recipe. Check it out, and be sure to give it your own flare.
Rhubarb Raspberry Crumb Bars
- 1 cup wheat flour
- 1/4 tsp baking soda
- 1 cup rolled oats (old fashioned)
- 1/2 cup lightly packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 cup raspberries, fresh preferred (you can use preservatives or jam or frozen as well)
- 1 cup sliced rhubarb, 1/2 inch thick
- 1/2 cup(s) sliced almonds/cashews chopped (OPTIONAL)
- Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
- In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened.
- Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry and rhubarb into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture.
- Bake in oven until golden brown, about 34 – 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.