6 July 2013

Berry Crumb Bar

Hi all,

Another baking post here on a truly scrummy recipe that I found on the Martha Stewart website. The recipe is a rhubarb crumb bar, which was exactly how I made it the first time round. I have now started to expermient a little bit, by changing up the rhubarb for mixed berries and apple, and adding nuts and oats to the struesel topping for even more crunch. The icing sugar in the base makes it really smooth and gives it a melt in you mouth kind of texture.

And now for the photos...

Want to give it a go? Here is the recipe:

For the Streusel
  • 6 tablespoons (85g) unsalted butter, melted, plus room temperature butter for pan
  • 1 cup plain flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • optional chopped nuts and oats (1/4 cup)

For the cake

  • 1/2 pound rhubarb, cut into 1/2 inch pieces (or equivalent in other fruit)
  • 1 tablespoon light-brown sugar
  • 1 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, room temp.
  • 1 cup icing sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make cake: In a medium mixing bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkles with rhubarb and top with streusel.
  4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45-50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars. 

xox Niamh xox

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