Rhubarb Jam Bars

Ingredients:

Rhubarb jam

• 450 g rhubarb stalks, trimmed and chopped
• 2 tsp cornstarch
• 3/4 cup sugar
• 0.5 cups of water

Cake

• 110 g + 2 tbsp chilled unsalted butter, cut into 1 cm pieces + extra for greasing the pan
• 1 and 3/4 cups premium flour
• 0.5 cups of sugar
• 1 teaspoon coarse salt
• 6 tablespoons of ice water
• 0.5 cups oatmeal
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon

Preparation:

1. Rhubarb jam:
   
   In a medium saucepan, combine the rhubarb and cornstarch. Add the sugar and water and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring frequently, until the rhubarb is softened and the jam is very thick, about 20 minutes. Cool completely.
   
2. Place a large rimmed baking sheet in the oven and preheat to 190°C. Line a 20 x 20 cm metal baking dish with foil and grease the foil with butter.
3. Cake:
   
   Combine flour, sugar, and salt in a food processor. Add butter and pulse until the mixture resembles coarse grains. Add water and pulse until the dough comes together.
4. Measure out 2/3 cup of dough and transfer it to a small bowl. Transfer the remaining dough to the prepared baking pan and press it evenly. Refrigerate for about 10 minutes to firm up.
5. Meanwhile, add the oats, allspice, and cinnamon to the dough in the bowl and mix well. Refrigerate for about 10 minutes to firm up.
6. Spoon the rhubarb jam onto the chilled pie crust and spread it evenly with a spatula. Sprinkle the oatmeal mixture over the top. Place the pie crust on a preheated baking sheet and bake until golden brown, 40-45 minutes. Transfer the pie crust to a wire rack to cool completely. Carefully remove the pie from the pie crust and cut into bars.