Rhubarb Almond Crumble Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Rhubarb Filling:1 1/8 cups granulated sugar1/2 tablespoon orange zest1/2 cup orange juice (no pulp)2 tablespoons all-purpose flour, unbleached9 cups rhubarbCrust:2 1/4 cups quick-cooking rolled oats (not instant)1 cup all-purpose flour, unbleached3/4 cup granulated sugar3/4 cup brown sugar, packed1 1/8 teaspoon cinnamon1 dash salt1 cup cold unsalted butter, cubed4 1/2 tablespoons sliced almonds
RHUBARB FILLING:
In a large saucepan bring sugar, orange zest, orange juice, flour and rhubarb to a boil. Reduce heat to medium; cook, stirring occasionally until reduced and space remains when spoon is drawn through, about 25-30 minutes. Let cool slightly.
CRUST:
Meanwhile whisk together rolled oats, flour, sugar, cinnamon and salt. Blend in cold butter with 2 knives or pastry blender until crumbly. Press 2/3 of mixture evenly into a 9x14 glass dish. Bake in middle of oven at 350 for 20-25 minutes until golden brown. Remove from oven and let cool in baking dish on a rack for at least 5 minutes.
Once both have cooled a bit pour the rhubarb mixture over the crust. Toss the remaining oats with the almonds gently pressing into clumps. Sprinkle over rhubarb mixture.
Bake on middle rack of oven at 350 until top is golden, about 35-40 minutes. Remove from oven and cool on rack. Let cool completely before cutting into squares.
Serving Size: Makes 24 squares
In a large saucepan bring sugar, orange zest, orange juice, flour and rhubarb to a boil. Reduce heat to medium; cook, stirring occasionally until reduced and space remains when spoon is drawn through, about 25-30 minutes. Let cool slightly.
CRUST:
Meanwhile whisk together rolled oats, flour, sugar, cinnamon and salt. Blend in cold butter with 2 knives or pastry blender until crumbly. Press 2/3 of mixture evenly into a 9x14 glass dish. Bake in middle of oven at 350 for 20-25 minutes until golden brown. Remove from oven and let cool in baking dish on a rack for at least 5 minutes.
Once both have cooled a bit pour the rhubarb mixture over the crust. Toss the remaining oats with the almonds gently pressing into clumps. Sprinkle over rhubarb mixture.
Bake on middle rack of oven at 350 until top is golden, about 35-40 minutes. Remove from oven and cool on rack. Let cool completely before cutting into squares.
Serving Size: Makes 24 squares
Nutritional Info Amount Per Serving
- Calories: 223.6
- Total Fat: 9.0 g
- Cholesterol: 20.7 mg
- Sodium: 12.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.3 g
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