Crust & Crumble Ingredients:
- 1 c. unsalted butter, melted
- 1 c. granulated sugar
- 1/2 c. light brown sugar, packed
- 1 tsp. baking powder
- 3 c. all-purpose flour
- 1/4 tsp. salt
- 1 large egg, lightly beaten
Rhubarb Filling Ingredients:
- 4 c. rhubarb, chopped
- 1/2 c. granulated sugar
- 2 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1 tsp. vanilla extract
Preheat oven to 375. Line a 9x13 baking pan with parchment paper.
In a large bowl, mix together the melted butter, granulated sugar, brown sugar, baking powder, flour, and salt until well combined. Add the beaten egg and mix until incorporated.
Press two-thirds of the mixture into the prepared baking pan to form the crust.
In a separate bowl, combine the copped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until the rhubarb is well coated.
Spread the rhubarb mixture evenly over the crust.
Crumble the remaining dough mixture over the top of the rhubarb layer.
Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
Allow the bars to cool completely in the pan before cutting into squares.
