Rhubarb Bars

  in Recipes

For the streusel:
6 tablespoons unsalted butter, melted
1 cup white spelt flour
1/2 cup packed light-brown sugar
1/4 teaspoon sea salt
For the cake:
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup white spelt flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 stick butter, room temperature
1 cup confectioners’ sugar
2 eggs
1/2 teaspoon vanilla extract

  1. Preheat oven to 350. Spray an 8-inch square baking pan.
  2. Make streusel: Mix together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Place in refrigerator.
  3. Combine rhubarb, brown sugar, and 1/4 cup flour in a bowl. In another bowl, whisk 3/4 cup flour, baking powder, and salt. In another large bowl, using a stand up or electric mixer, beat butter and confectioners’ sugar until fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel mixture.
  4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Cut into small bars.