Rhubarb-Ginger Breakfast Bars

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Rhubarb-Ginger Breakfast Bars
These Rhubarb-Ginger Breakfast Bars are very simple to make and offer a not too sweet rhubarb filling with a tender crust and crumb topping.
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 cup firmly packed dark brown sugar
  3. 1 1/4 cups rolled oats
  4. 1/4 cup honey
  5. 3/4 cup sliced almonds
For the Filling
  1. 1/2 cup firmly packed dark brown sugar
  2. 1 tablespoon grated lemon zest
  3. 1/2 teaspoon ground ginger
  4. 3 tablespoons all-purpose flour
  5. 1 pound fresh rhubarb, diced
  6. 1/4 cup fresh lemon juice
  7. 2 tablespoons unsalted butter, melted and cooled
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon cinnamon
  12. 1 teaspoon ground ginger
  13. 3/4 cup unsalted butter, cut into 1-inch pieces
Instructions
  1. Preheat oven to 350°F.
  2. Place the flour, brown sugar, oats, salt, baking powder, baking soda, cinnamon, and ginger in a food processor. Pulse in short bursts until combined.
  3. Add in butter and honey and continue to pulse until loose crumbs form. Stir in almonds.
  4. Reserve 1 ½ cup of the mixture and set aside. Pour the rest of the mixture into a 9x13 pan and press into an even layer at the bottom of the pan.
  5. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool but keep oven on.
  6. In a medium saucepan, bring the rhubarb, sugar, lemon zest, ginger, lemon juice and butter to a simmer. Cook until rhubarb is soft. Adjust sugar to taste. Transfer to a food processor and blend until smooth.
  7. Spread the filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling and pat down.
  8. Bake 35 – 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  9. Let cool completely before cutting into squares.
Notes
  1. Rhubarb-Ginger Breakfast Bars can be frozen for up to 3 months when wrapped tightly in plastic wrap and again in foil.
Adapted from Auguste Escoffier School of Culinary Arts
Adapted from Auguste Escoffier School of Culinary Arts
Stonebridge Farm CSA http://stonebridgefarmcsa.com/