Amazing Rhubarb Bars

Amazing Rhubarb Bars

The first time I tried this recipe was as at a company potluck as a greenhouse worker. Once trying it- I was in love with it! The trick to really bringing out the depth of flavors is to use fresh nutmeg- if you can. Fresh nutmeg has a warm yet bright depth to it. If you only have store bought ground nutmeg- you can use that- but let me encourage you to get yourself a spice mill such as the Microplane Spice Cup. Whole nutmeg is easily purchased at natural food stores, and even many grocery stores now. Whole nutmeg lasts forever in it's ungrated state as well.

If you have extra rhubarb- chop it up and freeze it in bags or freezer safe containers. You will be grateful for the splash of summer flavors when you are in the middle of the arctic tundra (unless of course you live in Florida and other warmer climates, if so- does anyone need a live at home baker this winter?!).
This recipe makes 9-12 bars, depending on how generous you are.

Ingredients:
Crumb Mixture-
1 cup flour (Gluten free 1 to 1 Bob's Red Mill is awesome for a replacement in this!)
1 cup brown sugar
1 cup whole oats
1 stick (1/2 cup) of salted butter (if you want to make this dairy free- you could substitute coconut oil or shortening)

Rhubarb Mixture-
2 cups chopped rhubarb (1/2" or smaller pieces)
3/4 cup sugar
1 beaten egg
1 1/2 tbsp flour (GF- use 1 to 1 again)
1 tbsp butter (dairy free- substitute again!)
1/4-1/2 tsp nutmeg (depending on your taste)

Directions:
1) Turn oven on to 350 degrees. Grab a 9" square pan and grease it (I use butter- but you can use a spray grease also).

2) Mix all the crumb ingredients together. Get in there with your hands if you need to- and squish it until it starts to form crumbly loose clumps. Take half of this mixture and press it evenly into your 9" pan. It should be smooth and nicely firmed after pressing.

3) Stir together all rhubarb mixture ingredients- waiting to add the rhubarb until everything else is mixed. Add the rhubarb and mix that in. Scrap out the rhubarb mixture and put it over your bottom crumb mixture in your pan. Level it out the best you can.

4) Sprinkle the remaining crumb mixture evenly over the top- forming a top crust. Press this down as well- but more gently than before. It should be smooth and slightly firm when finished.

5) Bake for 30-40 minutes- or until golden brown. At this point you may see the rhubarb mix bubbling on the sides, and the room smelling super yummy! Time to take it out and let it cool. You can eat this warm with ice cream- or cool and firmer as a lunchtime treat.