Classic Rhubarb Crumble Bars – moanaskitchen

Why make this recipe

Classic Rhubarb Crumble Bars are a delightful treat that brings a balance of sweet and tart flavors. Rhubarb, with its bright taste, pairs perfectly with a buttery crumble topping. These bars are a great way to use fresh rhubarb, and they make a wonderful dessert or snack. Plus, they are easy to make and perfect for sharing with family and friends!

How to make Classic Rhubarb Crumble Bars

To make these delicious bars, start by preparing the crust and topping, then make the filling, and finally combine everything to bake to perfection. Follow the simple steps below for a delightful batch!

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 your oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, mix together 1/2 cup sugar, 2 cups flour, baking powder, and salt. Add the cold butter cubes and mix until crumbly.
3. Stir in the egg until just combined. Press this mixture into the bottom of the baking dish to form the crust.
4. In another bowl, combine the sliced rhubarb, 1/2 cup sugar, lemon juice and zest, vanilla extract, and cornstarch. Toss until rhubarb is well coated.
5. Spread the rhubarb mixture over the crust evenly.
6. In the same bowl, mix the oats, 1/2 cup sugar, vanilla sugar, and cinnamon. Drizzle melted butter over this mixture and mix until crumbly.
7. Sprinkle the oat mixture on top of the rhubarb filling.
8. Bake for 40-45 minutes until the topping is golden brown and the filling is bubbly.
9. Allow the bars to cool completely in the baking dish before slicing.

How to serve Classic Rhubarb Crumble Bars

Serve Classic Rhubarb Crumble Bars at room temperature. They are great on their own or can be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream on top. These bars are perfect for picnics, potlucks, or dessert after dinner.

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, keep them in the refrigerator for up to a week. You can also freeze the bars for up to three months; just make sure they are fully cooled and wrapped tightly before freezing.

Tips to make Classic Rhubarb Crumble Bars

• Use fresh rhubarb for the best flavor and texture.
• If you prefer a sweeter taste, feel free to add a little more sugar to the filling.
• Make sure to let the bars cool completely before cutting to help them hold their shape.

Variation (if any)

You can try adding fruits like strawberries or blueberries along with the rhubarb for a fruity twist. This will also add sweetness to balance the tartness of the rhubarb.

FAQs

Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess liquid before using it.

How can I tell when the bars are done baking?
The bars are done when the topping is golden brown, and the filling is bubbling around the edges.

Can I substitute any ingredients?
Yes, you can use coconut oil instead of butter, or replace some of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may change the texture slightly.

Classic Rhubarb Crumble Bars

Classic Rhubarb Crumble Bars are a delightful treat that balances sweet and tart flavors, perfect for dessert or a snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the crust

• 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 large egg

For the filling

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

For the 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 your oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, mix together 1/2 cup sugar, 2 cups flour, baking powder, and salt. Add the cold butter cubes and mix until crumbly.
3. Stir in the egg until just combined. Press this mixture into the bottom of the baking dish to form the crust.

Filling

1. In another bowl, combine the sliced rhubarb, 1/2 cup sugar, lemon juice and zest, vanilla extract, and cornstarch. Toss until rhubarb is well coated.
2. Spread the rhubarb mixture over the crust evenly.

Topping

1. In the same bowl, mix the oats, 1/2 cup sugar, vanilla sugar, and cinnamon. Drizzle melted butter over this mixture and mix until crumbly.
2. Sprinkle the oat mixture on top of the rhubarb filling.

Baking

1. Bake for 40-45 minutes until the topping is golden brown and the filling is bubbly.
2. Allow the bars to cool completely in the baking dish before slicing.

Notes

Serve at room temperature, optionally with vanilla ice cream or whipped cream. Store leftover bars in an airtight container for up to three days or refrigerated for up to a week. Freezing is viable for up to three months when properly wrapped.