It's time, folks. Rhubarb Time! I love baking with rhubarb and it's one of the very first things that pops up in the farmers markets here in Minnesota.
Strawberry season is still a ways off, I think. It's dang cold out still. We are stubbornly refusing to turn the heat back on but the house is chilly. The cats are earning their keep as lap-warmers.
I made these bars from the recipe at the link below. The only changes I made were to replace 1/2 cup of flour in the crust with almond flour, to up the cinnamon to 1/2 teaspoon and add about 1/4 cup of frozen blueberries.
http://buttercreamblondie.com/strawberry-rhubarb-crisp-bars/
The bottom shortbread layer is delicious and buttery. The strawberries, blueberries, and rhubarb balance very nicely , and the orange zest is a nice addition. The recipe is a little fiddly. You have to refrigerate the shortbread crust and refrigerate the crisp topping. Once the bars are baked they have to be completely cooled before cutting. I would say it's worth it, though. They were delicious!
2 comments:
Hello! This is about a different post, but remember when you made that Night Circus inspired cake? I hadn't heard of that book before, but saw the post and liked the book title, and I just read it and I love it!! Such a good book. Thanks for the (unintentional) recommendation! -Alex
So glad you enjoyed the book! My sister and I loved it.
Post a Comment