The Best Way to Use Rhubarb

Everywhere I go, people ask for the recipe. So here you go.

Hello! Thank you for reading The Analog Family, a place where I write about the benefits of digital minimalism for kids and parents. I’m Katherine, a Canadian writer and editor, mother of 3 kids in elementary, middle, and high school, and author of Childhood Unplugged: Practical Advice to Get Kids Off Screens (2023).

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In a digression from my usual articles, I’m going to share my favourite recipe for rhubarb. Long-time readers will know that I am an avid home cook and that there was a time when food featured prominently in this newsletter! Even though I don’t write about it as much anymore, I do still spend a lot of time in my kitchen.

I made a double batch of these delicious squares last weekend to take to a couple events, and at least 15 people asked me for the recipe. Since it comes from a baking cookbook, and there is no link online, I figured this is the easiest way to share the addictive deliciousness of what has become, hands down, my family’s most frequently requested dessert at this time of year.

If you have access to abundant rhubarb, consider yourself lucky! A farmer friend dropped off an entire bucket’s worth to me, and I washed, chopped, and froze it in several bags, so we’ll hopefully enjoy these squares (and the occasional other rhubarb recipe, when we choose to branch out) throughout the year. My own patch has exploded in size, after being relocated last year to make way for my tiny backyard office, so I’m relieved to see that.

Getting kids involved in baking projects is a great way to spend time together and “fill the void” that’s left when screens are taken away. My youngest son helped me with these last weekend, and he was in charge of cooking the rhubarb and sugar. I told him to watch for when the rhubarb broke down and became soft, almost smooth.

“It’s like magic,” I said. He was skeptical, but kept stirring.

Then, when it happened, he gasped in amazement. “You’re right! It totally changed! How did you know it would do that?”  

I laughed and told him there’ll come a day when he’ll realize his mother knows a lot more than he realized.

Oatmeal Streusel Bars With Rhubarb Filling

Filling

• 3 cups rhubarb cut into 1-inch pieces

• ½ cup granulated sugar

• 2 heaping tablespoons cornstarch

• ¼ cup cold water

• 1 tablespoon vanilla extract

Crust and Topping

• 1½ cups rolled oats

• 1½ cups all-purpose flour

• 1 cup light brown sugar

• ½ cup walnuts, finely chopped

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• 1 cup unsalted butter, at room temperature

To make the filling, combine the rhubarb and granulated sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until the rhubarb has broken down and is soupy, about 10 minutes.

Stir the cornstarch into the water to make a slurry, then stir that into the rhubarb and sugar mixture. Bring the mixture to a boil and cook, stirring occasionally, just until thick, 1 to 2 minutes. Remove from the heat and stir in the vanilla.

Preheat the oven to 350˚F (175˚C) and butter a 9 by 13-inch baking pan.

To make the crust and topping, put the oats, flour, brown sugar, walnuts, baking soda, and salt in a medium bowl and stir to combine. Add the butter and use your fingers to work it in until the mixture is crumbly.

To assemble and bake the bars, transfer half the mixture to the prepared pan and press it evenly across the bottom. Pour in the filling and spread it in an even layer. Sprinkle clumps of the remaining oat mixture over the filling.

Bake for 30 to 35 minutes, until bubbling and golden brown.

Let cool completely before cutting. The bars will keep for a couple of days, but cover them only loosely so they don’t get too soggy.

—From Baking by Food52

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