
Rhubarb Bar
Rhubarb Compote
- 2 cups rhubarb
- 1/2 cup sugar
- cornstarch
Crumble
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 cup AP flour
- 1/2 cup oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
Dice rhubarb and cook with the sugar until jam consistency. Mix cornstarch with a bit of vanilla extract, and add to the rhubarb.
Cream butter with sugar, and add the dry ingridients.
To a lined loaf pan, press x cup of the crumble. Spread the rhubarb compote and sprinkle x cup of the crumble on top.
Bake for 35min on 350F.
Credit: Butter Celebrates Cookbook – Rhubar