Rhubarb Rocks My World

So my neighbour invited me to help myself to his very plentiful rhubarb. I was very happy. I have already made a straight rhubarb crisp, rhubarb-orange juice, and now this: 

I call it Rhuberry Crumble Bars. I am currently trying to convince myself that I don't need another piece. The boys devoured it in seconds. Jacob said it was so good it tasted like birthday cake. Daniel asked if he could also have it for lunch. (We had this for morning snack... Is that wrong?) 

Here is what you need to make yourself a delicious treat!

Preheat your oven to 350. Butter and flour an 8x11 pan.

Crumble Layer- melt 1/2 cup butter or hard margarine in small bowl and then add 3/4 cup brown sugar and 1/4tsp salt. Mix in 1 1/4 cup flour until crumbly texture. Put in fridge until ready to use. (I used part whole wheat flour)

Rhuberry Layer- In a medium bowl toss sliced strawberries and sliced rhubarb with 2 tbsps brown sugar and 1/3 cup white flour. I didn't measure the fruit. I just filled up my medium mixing bowl. 

Bar Layer- mix 3/4 cup room temp butter with 1 1/4 cup icing sugar until fluffy. (I used my stand mixer). Add 2 eggs already lightly beaten and 3/4 tsp vanilla. Add 1 cup flour, 3/4 tsp baking powder and 1/2 tsp salt. Spread in prepared pan.

Top batter with rhubarb/strawberry mixture. Top that with the crumble mix. Bake for 50 minutes.

Cool completely and dust with icing sugar.