Rhubarb Coffee Cake Bars
Tender rhubarb coffee cake bars with a buttery crust and cinnamon streusel topping
PRINT PINServings 16
INGREDIENTS
Pan and base batter
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp fine salt
- ¾ cup unsalted butter cold and cubed
- 1 large egg
- ½ cup sour cream
- 1 tsp vanilla extract
- nonstick spray.
Rhubarb filling
- 3 cups rhubarb diced
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tbsp orange zest optional.
Streusel topping
- ¾ cup all purpose flour
- ¾ cup light brown sugar packed
- ½ cup old fashioned oats
- ½ tsp ground cinnamon
- ½ cup unsalted butter melted
- ¼ tsp fine salt
- ½ cup chopped pecans optional.
Glaze optional
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract.
INSTRUCTIONS
Prep and bake
- heat oven to 350 F and line a 9x13 inch pan with parchment then lightly grease
- whisk flour sugar baking powder and salt then cut in cold butter until crumbly
- stir in egg sour cream and vanilla just until combined and press about two thirds of the mixture firmly into the pan
- toss rhubarb with sugar cornstarch cinnamon and orange zest then spread evenly over the base
- combine streusel flour brown sugar oats cinnamon and salt then stir in melted butter and pecans until clumpy
- crumble streusel evenly over rhubarb and bake until golden and set with a clean tester in the cake portion about 38 to 45 minutes.
Cool and finish
- cool completely in pan for clean slices
- whisk glaze ingredients and drizzle over cooled bars if using then chill 15 minutes to set and slice.
Notes
1. Use frozen rhubarb thawed and well drained to prevent soggy bars; Replace up to 1 cup rhubarb with diced strawberries for a sweeter filling; Swap sour cream with full fat Greek yogurt; For neat cuts chill before slicing and wipe knife between cuts
Nutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g