Rhubarb is one of those things that can be a little confusing. Technically, it is a vegetable but "legally considered" a fruit...Now what the heck does that mean? To us, it sort of is like a tomato, which is technically a fruit but eaten as a vegetable. Either way, rhubarb is something special, and if you have never tried it, these bars are an easy way to indoctrinate you into its sweet, tart unique flavor. Raw, it is stringy and super sour, but coupled with some sugar and acid, and baked, the layers of flavor unfold. The mulberry is a perfect counterpoint as these berries are super sweet when ripe, but lack that acidic kick that let's say a blackberry has. So, together you have sweet and tart, and with the oats in the crumble, you have created this delicious dessert that can be breakfast, snacks or topped with ice cream to end a meal. Try it soon, before both are out of season!
Rhubarb and Mulberry Oat Bars
makes 1 8inch square baking dish
½ cup brown sugar
½ cup rolled oats
½ tsp. baking powder
¼ tsp. salt
½ cup butter cut into small pieces
1 egg beaten
Zest of 1 lemon
1 cup diced rhubarb about 8 stalks
½ cup sugar
½ cup brown sugar
1 tsp. vanilla extract
2 tsp. tapioca powder or cornstarch
Juice of 1 lemon
1 tsp. cinnamon
Preheat oven to 375
Grease an 8’ inch cake or Pyrex baking dish.
In a medium bowl mix flour, brown sugar, oats, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
In another bowl, add sugar, lemon juice, cornstarch or tapioca powder and Vanilla extract and mix. Carefully stir in fruit.
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
A square meal is satisfying, nourishing, complete.
A round table includes all.