Rhubarb Crumble Bars

Name: Rhubarb Crumble Bars
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 16 bars
Cuisine: Deutsch
Ingredients: For the Crumble:; 1.5 cups All-purpose flour; 1 cup Rolled oats (not instant); 1/2 cup Granulated sugar; 1/2 cup Packed light brown sugar; 1 tsp Baking powder; 1/4 tsp Salt; 1 cup (2 sticks) Unsalted butter, cold and cubed; For the Rhubarb Filling:; 4 cups Fresh rhubarb, chopped into 1/2-inch pieces; 1/2 cup Granulated sugar; 2 tbsp Cornstarch; 1 tsp Lemon juice

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These Rhubarb Crumble Bars are a perfect way to celebrate the start of rhubarb season in March. A tender, slightly tart rhubarb filling, sweetened just right, is sandwiched between a rich, buttery oat shortbread crust and a crumbly topping. They're easy to make, transport well, and offer a wonderful balance of sweet and tangy flavors, making them an ideal treat for spring gatherings or a simple afternoon pick-me-up.

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Prep Time20 min

Cook Time60 min

Servings16 bars

DifficultyMedium

Equipment

9x13 inch baking panMixing bowlsParchment paperPastry blender (optional)

Instructions

1
Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2
In a large bowl, whisk together flour, rolled oats, granulated sugar, brown sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender, your fingertips, or a food processor, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan to form the base. Bake for 12-15 minutes, or until lightly golden. While the base bakes, prepare the filling.
4
In a separate bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Stir gently until the rhubarb is evenly coated.
5
Remove the baked crust from the oven. Spread the rhubarb filling evenly over the hot crust. Crumble the remaining one-third of the oat mixture over the rhubarb filling.
6
Return the pan to the oven and bake for another 35-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender. Let the bars cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares. Cooling completely is crucial for them to set properly.

Nutrition

Calories260 kcal

Protein3g

Fat13g

Carbohydrates

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Do not thaw it first; simply toss it with the sugar, cornstarch, and lemon juice while still frozen. You might need to add a few extra minutes to the baking time.

How should I store these bars?

Store the rhubarb crumble bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.

Can I add other fruits to the filling?

Absolutely! Rhubarb pairs wonderfully with strawberries. You can substitute up to half of the rhubarb with chopped strawberries for a strawberry-rhubarb crumble bar.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.