Tuesday, May 31, 2011

Strawberry Rhubarb Bars


I made these bars twice and each time they taste better! I found this recipe on Martha Stewart's website, but I've made some changes. The original recipe called for all rhubarb, but I liked the combination of sweet strawberries and tart rhubarb. I also used whole wheat flour instead of all-purpose. They are so buttery rich, you won't even know that there is whole wheat flour in there!


And of course, the rhubarb came right out of my garden!! I would have used strawberries from my garden as well, but they aren't ready yet. Anyway, I hope you enjoy these bars, the perfect welcome to Spring!





Strawberry Rhubarb Bars
(Makes 16 Bars)

For the Streusel:
6 tablespoons unsalted butter, melted
1 cup whole wheat flour
1/2 cup packed light brown sugar
1/4 teaspoon salt


For the Cake:
1/3 pound rhubarb, cut into 1/2-inch pieces
1/3 pound strawberries, hulled and cut into 1/2-inch pieces
1 tablespoon light brown sugar
1 cup whole wheat flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on each side. Grease and flour the parchment paper and pan, tapping out any excess flour.

For the streusel, in a medium bowl, whisk together melted butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Chill until ready to use.

For the cake, in another medium bowl, combine rhubarb, strawberries, brown sugar and 1/4 cup flour.

In another bowl, whisk the remaining 3/4 cup flour, baking powder and salt. In a large bowl, using a mixer set on medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in eggs, one at a time. With the mixer on low, beat in vanilla, then beat in the flour mixture. Spread the batter into the prepared pan.

Sprinkle the top with the strawberry-rhubarb mixture, and then top evenly with the streusel mixture.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, about 40 minutes. Let cool in pan completely. Using paper overhang, lift cake from pan and cut into 16 bars. (Each bar is 6 pt. pls)