Rhubarb Jam Bars

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 8 - 10

Rhubarb, often considered a weed, is actually rich in vitamins and is one of the first plants to grow at your dacha in the spring. You can enjoy it even before fresh seasonal berries or fruits arrive, as it makes excellent jams, pie fillings, and compotes. These bars are made with simple and quick rhubarb jam. First, you bake a large pie, then cut it into convenient bars. The crumbly crust is topped with delicious, set jam, and everything is topped with a crunchy, spicy, oatmeal topping. It's absolutely delicious. Share some with your friends, and they'll be wondering what the filling is for a long time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rhubarb jam

450 g rhubarb stalks, trimmed and chopped
2 tsp cornstarch
3/4 cup sugar
0.5 cups of water

Cake

110 g + 2 tbsp chilled unsalted butter, cut into 1 cm pieces + extra for greasing the pan
1 and 3/4 cups premium flour
0.5 cups of sugar
1 teaspoon coarse salt
6 tablespoons of ice water
0.5 cups oatmeal
1/4 tsp ground allspice
1/4 tsp ground cinnamon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rhubarb, rolled oats, streusel, allspice, cinnamon, starch

Cooking the dish according to the recipe:

Rhubarb jam:

In a medium saucepan, combine the rhubarb and cornstarch. Add the sugar and water and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring frequently, until the rhubarb is softened and the jam is very thick, about 20 minutes. Cool completely.
Place a large rimmed baking sheet in the oven and preheat to 190°C. Line a 20 x 20 cm metal baking dish with foil and grease the foil with butter.

Cake:

Combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse grains. Add water and pulse until the dough comes together.
Measure out 2/3 cup of dough and transfer it to a small bowl. Transfer the remaining dough to the prepared baking pan and press it evenly. Refrigerate for about 10 minutes to firm up.
Meanwhile, add the oats, allspice, and cinnamon to the dough in the bowl and mix well. Refrigerate for about 10 minutes to firm up.
Spoon the rhubarb jam onto the chilled pie crust and spread it evenly with a spatula. Sprinkle the oatmeal mixture over the top. Place the pie crust on a preheated baking sheet and bake until golden brown, 40-45 minutes. Transfer the pie crust to a wire rack to cool completely. Carefully remove the pie from the pie crust and cut into bars.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Summer dishes / Spring dishes / Desserts / Cakes / Appetizers / Snacks