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Classic Rhubarb Crumble Bars

Classic Rhubarb Crumble Bars for Effortless Summer Delight

Classic Rhubarb Crumble Bars are a simple and delicious dessert that showcases vibrant rhubarb and a crunchy oat layer.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Sugar Use brown sugar for a richer flavor.
  • 2 cups All-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon Baking powder Helps the crust rise for a lighter texture.
  • 1 cup Butter (cold) Use margarine for a dairy-free version.
  • 1 teaspoon Salt Can be omitted for low-sodium diets.
  • 1 large Egg Use a flax egg for a vegan option.
For the Filling
  • 4 cups Rhubarb Fresh rhubarb preferred, can use thawed frozen rhubarb.
  • 1/2 cup Sugar Adjust based on sweetness preference.
  • 1 whole Lemon (zest and juice) Can replace with lime.
  • 1 teaspoon Vanilla extract Optional, can use almond extract.
  • 2 tablespoons Cornstarch Arrowroot starch is a great substitute.
For the Topping
  • 1 cup Old-fashioned oats Instant oats can be used but will change the texture.
  • 1/2 cup Sugar Coconut sugar adds a caramel flavor.
  • 1/4 cup Vanilla sugar Regular sugar with vanilla extract is a good alternative.
  • 1 teaspoon Ground cinnamon Can skip for a simpler flavor profile.
  • 1/2 cup Butter (melted) Use a plant-based alternative for vegan.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Pastry cutter
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Cut in 1 cup of cold butter until crumbly. Stir in 1 cup of sugar and 1 beaten egg. Press this mixture into the bottom of the baking dish.
  3. Combine 4 cups of sliced rhubarb, 1/2 cup of sugar, and the zest and juice of one lemon in a saucepan. Cook over medium heat for 3-4 minutes, stirring until rhubarb softens.
  4. Sprinkle in 2 tablespoons of cornstarch and simmer for an additional 5 minutes, stirring constantly until thickened. Cool for 5 minutes before spreading over the crust.
  5. Combine 1 cup of old-fashioned oats, 1/2 cup of sugar, 1/4 cup of vanilla sugar, and 1 teaspoon of ground cinnamon. Mix in 1/2 cup of melted butter until well combined.
  6. Pour the rhubarb filling over the crust and sprinkle the oat mixture on top. Bake for 20-25 minutes until the topping is golden brown.
  7. Allow to cool in the pan on a wire rack for at least 15-20 minutes before slicing.

Nutrition

Serving: 1barCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 95mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These bars are easy to transport, making them ideal for potlucks. Let them cool completely for clean cuts.

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