I’m embarrassed to admit I’d never had rhubarb until this year and now I love it so much I’m thinking about my life in two chapters. The world is no longer pre- and post-Corona for me, it’s now pre-rhubarb and post-rhubarb. I’ll look forward to this season each year just as I look forward to a new season of Bachelor in Paradise dropping (name a better trash TV show – I’ll wait). The question is, how many rhubarb recipes will I make it through this season?
These rhubarb-brown butter bars were a nice break in all the dessert baking. My body feels a little bit like it’s begging for a meal not followed by a baked good. So, alas, I will oblige and consume my baked goods first thing in the morning. After all, they have oatmeal in them.
The recipe is simple, the most fancy thing happening here is the browned butter. I’m not sure they needed browned butter. If I make them again, I may just melt it and save a pan. I made one mistake and forgot to mix the nuts in, so I just sprinkled them on top after the jam. It was fine, also I chose toasted pecans (you have options) and would choose again.
In the end the bars turned out crumbly, tart and sweet. I am further convinced that rhubarb, dare I say, maybe the most underrated vegetable? It feels uncomfortable to call it a vegetable, but I googled it, and that’s what it identifies as.
Back to the bars… The texture is mostly oats and jam so you can trick your brain into forgetting how much sugar you added and with continue your breakfast charade. They pair well with greek yogurt and early morning Zoom calls where your “camera is not working for some reason.”
Would make again: Probably not as there is a whole rhubarb recipe world out there I still need to explore