Rhubarb Bars with Oat Crunch

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together 250g flour, 100g sugar, and 1.5g salt.
3. Add 170g cold cubed butter and use a pastry cutter or forks to blend until the mixture resembles coarse crumbs.
4. Press the dough firmly and evenly into the bottom of the prepared pan.
5. Bake at 350°F (175°C) for 10 minutes until the edges are just barely set.
6. In a separate bowl, toss 500g chopped rhubarb with 15ml lemon juice and 2.5g cinnamon.
7. Stir in 200g sugar and 30g cornstarch until the rhubarb is evenly coated in a pale slurry.
8. Spread the rhubarb mixture evenly over the warm, pre-baked crust.
9. In a small bowl, combine 125g oats, 65g flour, and 100g brown sugar. Stir in 115g melted butter until clumps form.
10. Sprinkle the oat mixture evenly over the rhubarb layer.
11. Bake for 35–40 minutes until the topping is mahogany-gold and rhubarb juices bubble around the edges.