Print

Rhubarb Crumble Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 81 reviews

Classic Rhubarb Crumble Bars combine a buttery, tender crumb base with a tart and glossy rhubarb filling, topped with a cinnamon-spiced oat crumble. These bars are perfect for springtime or any occasion where you want a delightful balance of tangy and sweet with a satisfying crunchy topping.

Ingredients

For the base

  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2/3 cup butter (cold and cut into 1/2-inch cubes)
  • 1/2 teaspoon salt
  • 1 egg

For the rhubarb filling

  • 5 stalks rhubarb (sliced into 1/2-inch thick pieces)
  • 1/2 cup sugar
  • 1 lemon (freshly zested and juiced)
  • 1 teaspoon vanilla extract
  • 2 1/2 tsp cornstarch

For the topping

  • 1 cup old fashioned oats
  • 1/2 cup sugar
  • 1 tsp vanilla sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter (melted and cooled slightly)

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 400°F and grease a 9×13 inch baking dish. Slice the rhubarb into 1/2-inch thick pieces. Zest and juice the lemon separately. Cut cold butter into 1/2-inch cubes for the base layer, keeping it cold for a tender crumb.
  2. Make the Base: In a medium bowl, whisk together flour, baking powder, and salt. Add cold butter cubes and mix with fingertips until mixture resembles coarse breadcrumbs. Stir in egg and 1/2 cup sugar just until combined. Press the mixture firmly into the bottom of the prepared baking dish, creating an even layer. Use the bottom of a measuring cup to pack it down smoothly for better hold.
  3. Cook the Rhubarb Filling: In a large saucepan over medium-high heat, combine sliced rhubarb, 1/2 cup sugar, lemon zest, and lemon juice. Stir occasionally and let it bubble for about 3-4 minutes until rhubarb softens. Sprinkle cornstarch over mixture while stirring continuously, then simmer for another 5 minutes until filling thickens and becomes glossy.
  4. Cool Filling and Prepare Topping: Remove rhubarb filling from heat and let cool for 5 minutes to prevent overcooking the base. Meanwhile, combine oats, 1/2 cup sugar, vanilla sugar, cinnamon, and melted butter in a small bowl until evenly coated.
  5. Assemble the Bars: Pour the cooled rhubarb filling over the base crust, spreading gently and evenly. Sprinkle the crumble topping evenly over the filling, pressing down slightly in sections to create a cohesive topping that won’t blow around in the oven.
  6. Bake: Bake the assembled bars at 400°F for 20-25 minutes until the topping is golden brown and the filling bubbles slightly around the edges.
  7. Cool and Serve: Let the pan cool on a wire rack for at least 15-20 minutes before slicing into squares. This cooling step helps the filling set for clean slices.

Notes

  • Keep the butter cold when making the base for a tender, crumbly crust.
  • Simmer rhubarb filling with cornstarch to prevent sogginess in the bars.
  • Press the crumble topping gently into the filling to keep it intact during baking.
  • Allow bars to cool completely before slicing to ensure they hold their shape.
  • Old fashioned oats add a nice texture to the topping; avoid quick oats.

Find it online: https://forkvista.com/rhubarb-crumble-bars-recipe/