Strawberry Rhubarb Crunch

Rhubarb! It's in season, so time to make some baked goods. For this crunch, I tweaked a recipe from my husband's grandma. I love messing with old recipes! Basically, I cut back on the sugar and added some local strawberries -- because those are in season, too.

Fresh rhubarb! Get it at your local farmers market or neighbor/friend who has a surplus crop. You can also usually find it at the grocery store.

The crust. I added about 1/4 cup oatmeal. It tasted sort of like an oatmeal cookie -- delicious.

I used sugar in the raw, and also a little brown sugar, because that's what I had. Being out of white sugar isn't such a bad thing! The strawberries added to the sweetness, I think.

The Recipe

makes about 9 smallish-medium-sized bars

1/2 cup butter - softened

1 cup + 3 tablespoons flour, divided (I added about 1/4 cup oatmeal to the crust)

1/4 cup powdered sugar

2 eggs

1 cup sugar (I used about 3/4 cup, but probably could have gone with 2/3 cup)

3/4 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups chopped rhubarb

vanilla ice cream

optional: strawberries (I added about 1/2 cup chopped)

Heat oven to 350F degrees. Combine butter, 1 cup flour and powdered sugar. Mix until ingredients are fully combined and pat into lightly greased 8x8-inch pan. Bake for 15 minutes and remove pan from oven.

Beat eggs with sugar, remaining flour, baking powder and salt. Stir in rhubarb and pour over baked crust. Bake for another 35 to 40 minutes. Cut into 9 squares and serve hot with vanilla ice cream.