Description
- Discover how to make the perfect Rhubarb and Raspberry Streusel Delight with our easy, flavorful recipe guide.
Ingredients
Scale
- For the filling:
- 12 oz. (350g) rhubarb, cleaned and diced
- 1.8 oz. (50g) raspberries, smashed
- 1 tbsp. lemon juice
- 1/2 cup (100g) sugar
- 1/4 cup (30g) all-purpose flour
- For the streusel:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) sugar
- 1/2 tsp. salt
- 1 cup (230g) butter, in small pieces
- 1 tsp. vanilla extract
- For the glaze (optional):
- 3.5 oz. (100g) confectioners’ sugar
- 2–3 tsp. milk, more or less to taste
- 1/2 tsp. vanilla
Instructions
- Start by marinating the rhubarb: Wash, dry, and dice the rhubarb. Combine it with smashed raspberries in a bowl, add 2 tbsp. sugar, cover, and let sit for about 1 hour.
- For the streusel: Line a 9×9 inch (22x22cm) square baking tin with parchment. In a large bowl, mix flour, sugar, and salt. Add butter in small pieces and vanilla, and blend by hand until crumbly. Press just over half the mixture into the tin, prick with a fork, and chill.
- Preheat oven to 375°F (190°C). Bake the crust for about 15 minutes until edges are lightly colored. Reduce oven temperature to 350°F (180°C).
- Drain excess liquid from rhubarb mixture if necessary. Add lemon juice and remaining sugar, then sprinkle with flour and mix well. Spread over the pre-baked crust and top with remaining streusel. Bake for 40-50 minutes until golden and bubbly.
- For the glaze: Mix confectioners’ sugar with milk and vanilla to desired consistency and drizzle over cooled bars.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 220 kcal per serving
Keywords: #rhubarb #raspberry #dessert #streusel #homemade #baking #sweets #fruitbars #easyrecipes #bakinglove #foodie #desserttable #glazed #comfortfood #tastytreats