May Recipes

Rhubarb Crumb Bars

By Martha Stewart Test Kitchen 

Updated on January 16, 2019

Prep Time:

25 mins

Total Time:

1 hrs 25 mins

Ingredients

For the Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour (spooned and leveled), plus more for pan
  • ½ cup packed light-brown sugar
  • ¼ teaspoon salt

For the Cake

  • ½ pound rhubarb, cut into ½-inch pieces
  • 1 tablespoon light-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 2 large eggs
  • ½ teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

I also like the NYTimes strawberry rhubarb recipe but would not fill the cupcake liners too much – just make 14 instead of 12 muffins.

Sesame Broccolini Ingredients

Ingredient Checklist

  • 2 bunches Broccolini, trimmed 
  • Coarse salt and ground pepper 
  • 2 teaspoons toasted sesame oil 
  • 1 tablespoon toasted sesame seeds 

Directions

Instructions

  • Set a steamer basket in a large saucepan filled with 2 inches simmering water; add Broccolini. Cover and steam until crisp-tender, about 6 minutes. Transfer to a platter. Season with salt and pepper, drizzle with sesame oil, and sprinkle with sesame seeds.

Seasonal Fruits and Vegetables:

Bananas, Lemons, Oranges, Pineapples, Strawberries, Watermelon

Asparagus, Snap Beans, Carrots, Celery, Corn, Cucumbers, Lettuce, Mushrooms, Onions, Potatoes, Tomatoes