Rhubarb Bars

Fruit:
3 stalks rhubarb, chopped
1/3 cup cane sugar

Toss the rhubarb and sugar together in a bowl.

Cake:
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour

Heat the oven to 350°F. Grease an 8 inch square cake pan. Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and vanilla and beat well. Stir in the flour. Press the mixture into the bottom of the prepared pan. Distribute rhubarb over the top.

Streusel topping
1/4 cup brown sugar
1/4 cup cane sugar
2/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, chilled, cubed
1-2 teaspoons cold water

For the topping, add sugar, flour, and butter to the bowl of a food processor and pulse until butter is incorporated. Add the cold water and pulse just until mixture begins to clump together. Sprinkle evenly over the rhubarb and bake for 40-45 minutes until golden. Let cool 10 minutes before slicing.