RHUBARB PUFFS WITH OATY STREUSEL TOPPING
A simple seasonal pud with a crunchy topping
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a bowl, toss the rhubarb with cinnamon, 1 tbsp flour and 2 tbsp sugar. Line a baking sheet with a piece of baking parchment. Roll out the pastry on a floured surface to approx 20 x 30cm, then cut into quarters and place on the sheet.
- Rub together the remaining flour, sugar, butter and oats to make a rough crumble mixture. Divide the rhubarb between the pastry quarters, leaving a 1cm rim. Sprinkle the oat mixture over, then fold and pinch each corner to keep the filling in. Bake for 20-25 mins, then serve warm.
Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.57 milligram of sodium
RHUBARB STREUSEL BARS WITH GINGER ICING
Make and share this Rhubarb Streusel Bars With Ginger Icing recipe from Food.com.
Provided by flower7
Categories Bar Cookie
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line 8x8-inch baking pan with heavy foil extending beyond pan's edges.
- In a large bowl stir together oats, 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs.
- Set aside 1 cup oat mixture. Press remaining mix on bottom of prepared pan.
- Bake bottom crust for 25 minutes.
- Meanwhile, in a medium bowl stir together granulated sugar, 2 Tbsp flour, and ground ginger.
- Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved 1 cup oat mixture on top and press lightly.
- Bake bars for 30-35 minutes, or until top is golden and filling is bubbly.
- Cool on a wire rack.
- When bars are cool, make the icing: In a small bowl stir together powdered sugar, ground ginger, and orange juice or milk.
- Drizzle icing over bars.
- Lift bars from pan, using foil as a sling. Cut into squares.
- Store, covered, in refrigerator.
Nutrition Facts : Calories 214.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 66.5, Carbohydrate 31.4, Fiber 1.3, Sugar 18.9, Protein 2.4
RHUBARB CRUMBLE BARS
The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!
Provided by Michaela Kenkel
Categories Bars
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
- CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
- Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
- Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 30 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
OATY RHUBARB STREUSEL BARS
The rhubarb filling for these tasty treats is baked to a bubbly, golden brown. A ginger icing finishes them off.
Provided by Annacia
Categories Bar Cookie
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
- In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
- Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
- Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
- Frosting:.
- In small bowl stir together powdered sugar, ginger, and apricot nectar, orange juice, or milk.
Nutrition Facts : Calories 214.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 80.3, Carbohydrate 31.6, Fiber 1.3, Sugar 19, Protein 2.1
STRAWBERRY RHUBARB STREUSEL BARS
Make and share this Strawberry Rhubarb Streusel Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Generously grease a 13x9 pan or coat with nonstick spray.
- For the filling: in a medium heavy nonreactive saucepan, stir together the sugar and cornstarch till well blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest, is using. Bring to a simmer, stirring over medium high heat. Cook, stirring, for 3-6 minutes or until rhubarb softens just slightly, fresh rhubarb will take longer than thawed frozen. Set aside. For the crumb mixture; In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands till the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer.
- Stir together the reserved crumb mixture and 2 1/2 tbls of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture if needed.
- Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips.
- Bake in the middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly.
- Transfer the pan to a wire rack and let stand until completely cooled.
- Using a large sharp knife, cut into 20 bars -- wipe the knife clean between cuts.
- Store in an airtight container for up to 2 days. The bars may be frozen for up to 1 month, but will lose their crispness.
Nutrition Facts : Calories 260.6, Fat 7.7, SaturatedFat 4.5, Cholesterol 28.9, Sodium 43.5, Carbohydrate 45.6, Fiber 1.6, Sugar 26.1, Protein 2.8
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