Who Doesn't Love a Bar? #CooktheBooks

Our Cook the Books selection for June/July is Kitchens of the Great Midwest by J Ryan Stradal, chosen by Simona of Briciole.

I ordered it from my local library and brought it with me to read during the long flight from Detroit to Athens on June 1st, so I got a very early start.  Anyone can join us over at the Cook the Books Club.  We are a welcoming, fun group who read four selections each year, one each season, and then share a review of the book and a recipe that we were inspired to make on our blog or on Instagram for those who don't have a blog.  You can learn all about how to join in the fun at our Guidelines Page.

I was inspired to make these Rhubarb Crumble Bars by a section of the book dealing with a State Fair Bake-Off competition.  One of the categories included was Bars, a staple at Potlucks in the Midwest.  I decided on these bars because Rhubarb requires freezing-cold winters to grow, and the Midwest has the perfect terroir.  Not to mention that, living in Michigan, my rhubarb was abundant this time of year.

This novel follows the life of Eva Thorvald, who is orphaned as an infant after her mother abandons her and her father dies suddenly, and is raised by her paternal uncle and his wife in the Midwest.  Eva's biological parents were foodies, unlike her parents, whose food culture centers on the home-cooked comfort foods of the Midwest and their Scandinavian roots.  

Eva has a very sophisticated palate, which has made her one of the top chefs in the world.  The book is composed of short stories documenting Eva's rags-to-riches story and the lives of those who intertwine with hers.

I wasn't sure I would enjoy this writing style, but I did, and I recommend this novel, which explores heritage, family, relationships, and coming of age.

I also recommend these delicious bars while rhubarb is still available.

Desserts, Cookies, Bars, Rhubarb, Crumble

Desserts

American MIdwest

Yield: 12 servings

Author: Wendy Klik

Rhubarb Crumble Bars

Tender Butter Cookie spread with Rhubarb Compote and topped with an Oatmeal Crumble.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Dough

• 1/2 c. sugar
• 1 c. flour
• 1 c. whole wheat flour
• 2/3 c. butter, room temperature
• 1 egg

Compote

• 3-4 c. chopped rhubarb
• 1/3 c. sugar
• juice and zest of 1 large lemon
• 2 1/2 t. cornstarch

Crumble

• 1 c. rolled oats
• 1/2 c. sugar
• 1 t. vanilla
• 1 stick butter, melted and cooled

Instructions

1. Place the rhubarb, sugar, lemon zest, and lemon juice into a saucepan over medium heat and bring to a boil. Reduce heat, stir in the cornstarch, and cook until thickened. Remove from heat and allow to cool.
2. Sift together the flour, whole wheat flour, and baking powder. Place in the bowl of a stand mixer fitted with the paddle attachment and mix in the butter and egg. Press this mixture into the bottom of a 9" square baking pan. Spread the compote over the top.
3. Mix together the oatmeal, melted butter, vanilla, and sugar. Sprinkle evenly over the top and bake in a preheated 400* oven for 20-25 minutes until golden brown. Let cool completely before cutting into bars and serving.

Nutrition Facts

Calories

357

Fat (grams)

19 g

Sat. Fat (grams)

12 g

Carbs (grams)

44 g

Fiber (grams)

3 g

Net carbs

41 g

Sugar (grams)

23 g

Protein (grams)

4 g

Sodium (milligrams)

149 mg

Cholesterol (grams)

61 mg

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