Snow Capped Rhubarb Crumb Bars Recipe

Name: Snow Capped Rhubarb Crumb Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ¾ cup oatmeal, uncooked; 1 cup brown sugar, packed; ½ cup unsalted butter, melted; 1 cup sugar; 2 teaspoons cornstarch; 1 cup water; 1 teaspoon vanilla extract; 4 cups rhubarb; 3 12 ounces ground almonds; 4 12 ounces sugar; 4 egg whites

Servings: persons

1 cup all-purpose flour
¾ cup oatmeal, uncooked
1 cup brown sugar, packed
½ cup unsalted butter, melted
1 cup sugar
2 teaspoons cornstarch
1 cup water
1 teaspoon vanilla extract
4 cups rhubarb
3 12 ounces ground almonds
4 12 ounces sugar
4 egg whites

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 350F for 45 minutes.
8
Remove from oven and raise oven temperature to 450F.
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 450F 10 minutes until the meringue is lightly browned.

1693

kcal

Calories

Fat

247

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, ¾ cup oatmeal, uncooked, 1 cup brown sugar, packed, ½ cup unsalted butter, melted, and more.

Yes, Snow Capped Rhubarb Crumb Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snow Capped Rhubarb Crumb Bars

How did you like this recipe?

Frequently Asked Questions