Rhubarb Bar Cookies
Bright, flavorful with a sweet-tart palate pleasing thing going on, these easy rhubarb bar cookies are a welcoming springtime treat!
Ingredients
- 4 cups fresh or frozen rhubarb sliced ¼" thick
- 1 cup organic sugar
- ¾ water
- 2 Tablespoons fresh squeezed lemon juice
- 2 cups all-purpose flour or almond meal
- 2 cups rolled oats
- 1 cup brown sugar packed
- 1 cup butter cut into small cubes, softened
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400 degrees F.
- In a medium sauce pan, combine rhubarb, organic sugar and water. simmer over medium heat for 15-20 minutes or until thickened to a jammy consistency, stirring frequently.
- Remove from heat, add lemon juice and allow to cool.
- Place remaining dry ingredients into the bowl of stand mixer or food processor. Pulse or mix to combine. Add the butter and pulse or mix until the mixture becomes a coarse meal.
- Firmly press about 2/3 of the crumb mixture into a lightly greased 9"x13" pan. Pour cooled rhubarb mixture over crumb bottom, distributing evenly.
- Use the remaining crumb to sprinkle of the top of the rhubarb mixture, leaving small windows of rhubarb showing through.
- Bake on the middle rack for 25-30 minutes, until crumb topping becomes lightly golden. Remove from oven and allow to cool completely before cutting with a sharp knife.