Snow Capped Rhubarb Crumb Bars |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Tasty rhubarb crumb squares with a pretty topping of white meringue. Yield will depend on how big you make the bars. Large bars are a nice dessert small squares on the other hand can adorn a holiday cookie tray. Ingredients:
1 cup all-purpose flour |
3/4 cup oatmeal, uncooked |
1 cup brown sugar, packed |
1/2 cup unsalted butter, melted |
1 cup sugar |
2 teaspoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
4 cups rhubarb |
3 1/2 ounces ground almonds |
4 1/2 ounces sugar |
4 egg whites |
Directions:
1. Mix flour, oatmeal, brown sugar and butter until crumbly.
2. Press 1/2 into greased 9-inch square pan.
3. Add rhubarb, cut in 1/2-inch pieces.
4. Combine sugar, cornstarch, water and vanilla; cook till thick and clear.
5. Pour sauce over rhubarb.
6. Top with other half crumb mixture.
7. Bake at 350°F for 45 minutes.
8. Remove from oven and raise oven temperature to 450°F.
9. Beat the egg whites until they are stiff.
10. Slowly add 4 1/2 ounces of sugar and continue to beat until it's thick and creamy.
11. Fold the ground almonds into the egg whites.
12. Distribute the egg white mixture over the baked and still hot rhubarb cake and bake at 450°F 10 minutes until the meringue is lightly browned.
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