Rhubarb Puffs With Oaty Streusel Topping Food

RHUBARB CRUMBLE BARS

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.

RHUBARB STREUSEL PIE

Steps:

• Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
• To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.

OATY RHUBARB STREUSEL BARS

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.

STREUSEL RHUBARB DESSERT

Steps:

• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

RHUBARB MUFFINS WITH STREUSEL TOPPING

Steps:

• Heat oven to 400ºF.
• Mix flour, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add mayo and milk; mix well. Add to flour mixture with rhubarb; stir just until moistened. (Batter will be lumpy.)
• Spoon into 12 paper-lined muffin cups, filling each cup 2/3 full. Combine remaining ingredients; sprinkle over batter.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean and streusel is golden brown. Cool in pan 5 min. Remove to wire rack cool completely.