Rhubarb Streusel Bars with Ginger Icing
Sweet, tart, and irresistibly spiced, these Rhubarb Streusel Bars with Ginger Icing are the ultimate treat for any dessert lover. A buttery, crumbly crust anchors the dessert, while a tangy rhubarb filling adds a burst of fruity flavor balanced with just the right amount of sweetness. Topped with a golden oat-and-cinnamon streusel, each bar delivers a delightful texture with every bite. Drizzled with a zingy ginger icing made from freshly grated ginger, these bars boast a unique twist that elevates them from classic to extraordinary. Perfect for spring gatherings, tea-time indulgence, or as a crowd-pleasing snack, these bars are easy to make yet so elegant, ensuring they’ll be a hit at any occasion. Ready in just an hour, this recipe is proof that homemade baking can be both simple and spectacular!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 cup unsalted butter
- 1 cup rolled oats
- 0.5 cups light brown sugar
- 0.5 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 3 cups rhubarb, diced
- 1 cup powdered sugar
- 1.5 teaspoons fresh ginger, grated
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press 2/3 of the flour mixture evenly into the prepared baking pan to form the crust. Reserve the remaining mixture for the streusel topping.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.
In a separate bowl, mix the diced rhubarb with the cornstarch, ensuring the rhubarb is evenly coated. Spread the rhubarb mixture evenly over the baked crust.
To the reserved crumb mixture, add the rolled oats, light brown sugar, and ground cinnamon. Stir to combine, then sprinkle the mixture evenly over the rhubarb layer to form the streusel topping.
Return the pan to the oven and bake for 30 minutes, or until the topping is golden brown and the rhubarb is tender.
While the bars are cooling, prepare the ginger icing. In a small bowl, whisk together the powdered sugar, grated fresh ginger, and milk until smooth. Adjust the milk quantity for your desired icing consistency.
Once the bars have cooled completely, drizzle the ginger icing over the top. Let the icing set for 15 minutes before cutting into squares.
Serve and enjoy!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 7 mg | 0% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 31.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
