📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This will make it easier to lift the bars out later, trust me its a mess if you dont!
2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it’s important for a good texture.
3. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
4. In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, and salt. This helps to distribute the leavening and spices evenly throughout the batter.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough bars. Stop mixing when you no longer see streaks of flour.
6. Gently fold in the diced rhubarb and crystallized ginger. Distribute them evenly throughout the batter.
7. Press the batter into the prepared baking pan in an even layer. It's okay if its a little sticky.
8. Bake for 25-30 minutes, or until the bars are golden brown around the edges and a toothpick inserted into the center comes out with moist crumbs attached. Keep an eye on them; ovens can vary!
9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cooling is key! Trying to cut them warm will just result in a gooey mess.
10. Once cooled, cut the bars into squares and serve. Enjoy these with a cup of tea or coffee, or even a scoop of vanilla ice cream for a special treat!