Classic Rhubarb Crumble Bars

Why Make This Recipe

Classic Rhubarb Crumble Bars are a delightful treat that perfectly balance sweet and tart flavors. Rhubarb adds a unique tang, while the crumble topping gives a satisfying crunch. These bars are easy to make and great for sharing at gatherings or enjoying as a snack. They are a wonderful way to take advantage of rhubarb when it’s in season.

How to Make Classic Rhubarb Crumble Bars

Making Classic Rhubarb Crumble Bars is simple. Just follow these steps, and you’ll soon enjoy this delicious dessert.

Ingredients:

• 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
• 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
• 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)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2. In a bowl, mix 1/2 cup sugar, 2 cups flour, baking powder, and salt.
3. Add the cold butter cubes and use a pastry cutter or your fingers to combine until the mixture looks like coarse crumbs.
4. Stir in the egg until well combined. Press half of this mixture into the bottom of the prepared baking dish to form a crust.
5. In another bowl, combine the sliced rhubarb, 1/2 cup sugar, lemon zest, lemon juice, vanilla extract, and cornstarch. Toss to coat the rhubarb evenly.
6. Spread the rhubarb mixture evenly over the crust in the baking dish.
7. In the bowl with the remaining crust mixture, add oats, 1/2 cup sugar, vanilla sugar, and cinnamon. Mix well then stir in the melted butter.
8. Sprinkle this oat mixture over the rhubarb layer.
9. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown.
10. Allow to cool, then cut into bars.

How to Serve Classic Rhubarb Crumble Bars

Serve these bars at room temperature as a snack or dessert. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Classic Rhubarb Crumble Bars

Store any leftover bars in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week or freeze for up to three months.

Tips to Make Classic Rhubarb Crumble Bars

• Choose fresh rhubarb for the best flavor.
• Adjust the sugar based on the tartness of the rhubarb.
• Add nuts to the crumble for extra crunch if desired.

Variation

For a twist, try adding a layer of strawberries or apples along with the rhubarb for added sweetness. You can also sprinkle in some nuts or seeds for extra texture.

FAQs

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just thaw and drain any excess moisture before using it in the recipe.

2. Is there a gluten-free option?
You can substitute the all-purpose flour with a gluten-free baking mix or almond flour for a gluten-free version.

3. Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance and stored in an airtight container. They often taste even better after chilling in the fridge for a while.

Classic Rhubarb Crumble Bars

Delightful treat that balances sweet and tart flavors, easy to make and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the crumble crust

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

For the rhubarb filling

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

For the crumble topping

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

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2. In a bowl, mix 1/2 cup sugar, 2 cups flour, baking powder, and salt.
3. Add the cold butter cubes and use a pastry cutter or your fingers to combine until the mixture looks like coarse crumbs.
4. Stir in the egg until well combined. Press half of this mixture into the bottom of the prepared baking dish to form a crust.

Rhubarb Filling

1. In another bowl, combine the sliced rhubarb, 1/2 cup sugar, lemon zest, lemon juice, vanilla extract, and cornstarch. Toss to coat the rhubarb evenly.
2. Spread the rhubarb mixture evenly over the crust in the baking dish.

Crumble Topping

1. In the bowl with the remaining crust mixture, add oats, 1/2 cup sugar, vanilla sugar, and cinnamon. Mix well then stir in the melted butter.
2. Sprinkle this oat mixture over the rhubarb layer.

Baking

1. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown.
2. Allow to cool, then cut into bars.

Notes

Store any leftover bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months. Choose fresh rhubarb for the best flavor. Adjust the sugar based on the tartness of the rhubarb. Add nuts to the crumble for extra crunch if desired.