Rhubarb & Ginger Crumble Bars

Name: Rhubarb & Ginger Crumble Bars
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12 bars
Cuisine: Deutsch
Ingredients: For the Crumble:; 200g All-purpose flour; 150g Rolled oats; 150g Light brown sugar, packed; 1/2 tsp Baking powder; 1/4 tsp Salt; 170g Unsalted butter, melted; For the Filling:; 450g Fresh rhubarb, trimmed and cut into 1/2-inch pieces; 100g Granulated sugar; 1 tbsp Fresh ginger, grated; 1 tbsp Cornstarch; 1 tbsp Fresh lemon juice

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These Rhubarb & Ginger Crumble Bars are a delightful celebration of early spring's tart rhubarb. A buttery, chewy oat crust forms the base and topping, encasing a vibrant filling of stewed rhubarb infused with warming fresh ginger and a hint of lemon. They're the perfect balance of sweet and tart, with a wonderful textural contrast that makes them an irresistible treat for fika, dessert, or a sweet snack.

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Prep Time20 min

Cook Time55 min

Servings12 bars

DifficultyMedium

Equipment

9x13 inch baking panLarge mixing bowlsParchment paper

Instructions

1
Preheat oven to 175°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease the parchment paper lightly.
2
In a large bowl, combine the flour, rolled oats, brown sugar, baking powder, and salt for the crumble. Pour in the melted butter and mix with a spoon or your hands until well combined and crumbly. Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan to form the crust.
3
In a separate medium bowl, combine the chopped rhubarb, granulated sugar, grated fresh ginger, cornstarch, and fresh lemon juice. Stir gently until the rhubarb is evenly coated.
4
Spread the rhubarb filling evenly over the pressed crust in the baking pan. Crumble the remaining one-third of the oat mixture over the top of the rhubarb filling.
5
Bake for 45-55 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender. If the top browns too quickly, you can loosely tent it with foil.
6
Remove from oven and 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 the bars to set properly.

Nutrition

Calories320 kcal

Protein4g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Do not thaw it before mixing with the other filling ingredients, as it will release too much water. It might require an extra 5-10 minutes of baking time.

How do I store these crumble bars?

Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for longer storage, up to 2-3 months.

Can I adjust the sweetness?

Rhubarb is quite tart, so the sugar amount is balanced. However, if your rhubarb is particularly tart or you prefer less sweet, you can slightly reduce the sugar in the filling, but be mindful that it affects the texture and flavor balance.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.