Rhubarb is typically the first spring crop to pop up in the Catskills. The fruit filling of these bars can be altered depending on the season.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.
Rhubarb Crisp Bars
1 cup packed brown sugar
2 cups rolled oats
1 cup all-purpose flour
¼ cup flax seeds
1 teaspoon cinnamon
¾ cup cold butter, cut into ½-inch pieces
7 cups fresh rhubarb, sliced
¼ cup corn starch
¾ cup sugar
Preheat oven to 375°. Line a 9×13-inch pan with foil and lightly grease. Set aside.
In a large bowl, combine brown sugar, oats, flour, flax and cinnamon until mixed. Add the butter and, with an electric mixer, mix until completely combined and butter is not visible.
Set aside 1 cup of packed mixture. Press the remaining mixture into the bottom of the prepared pan. Bake for 20 minutes, or until dry and golden brown.
Meanwhile, combine rhubarb, corn starch and sugar in a large bowl. Spread rhubarb mixture on top of baked crust. Spread remaining crumble mixture over filling and press down slightly. Bake for 45 to 50 minutes or until filling is thickened and bubbly and topping is golden.
Cool bars to room temperature and chill before cutting to allow them to set. Store in the refrigerator.