Best Rhubarb Crumble Bars
These delightful bars feature a buttery, crumbly base layered with a tangy rhubarb filling, complemented by a crunchy topping, perfect for any occasion.
Ingredients
For the crust
- 1/2 cup sugar (adds sweetness)
- 2 cups all-purpose flour (structure and texture)
- 1 tbsp baking powder (leavening agent)
- 2/3 cup butter (cold and cut into 1/2-inch cubes; provides richness)
- 1/2 teaspoon salt (enhances flavor)
- 1 large egg (binds ingredients)
For the filling
- 5 stalks rhubarb (sliced into 1/2-inch thick pieces; offers tartness)
- 1/2 cup sugar (for rhubarb filling; adds sweetness)
- 1 medium lemon (freshly zested and juiced; refreshes flavor)
- 1 teaspoon vanilla extract (adds warmth)
- 2 1/2 teaspoons cornstarch (thickens filling)
For the topping
- 1 cup old fashioned oats (creates a chewy topping)
- 1/2 cup sugar (for topping; adds sweetness)
- 1 teaspoon vanilla sugar (enhances flavor)
- 1/2 teaspoon ground cinnamon (adds warmth)
- 1/2 cup butter (melted and cooled slightly; brings richness to topping)
Instructions
Preparation
- Preheat your oven to 400°F and grease a 9×13 inch baking dish.
- Slice the rhubarb into half-inch pieces. Zest and juice the lemon.
Making the crust
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Incorporate the cold, cubed butter into the flour mixture until you achieve a coarse crumb texture.
- Add the egg and half a cup of sugar, stirring until smoothly combined.
- Press the mixture firmly into the bottom of the greased baking dish to form the crust.
Preparing the filling
- In a saucepan over medium-high heat, combine the sliced rhubarb, sugar, lemon zest, and lemon juice.
- Cook until the rhubarb softens, then mix in the cornstarch to thicken the filling and simmer until thickened.
Making the topping
- In another bowl, combine the oats, sugar, vanilla sugar, cinnamon, and melted butter until it resembles a crumbly topping.
Assembly and Baking
- Pour the rhubarb filling evenly over the crust.
- Sprinkle the oat mixture over the rhubarb filling, ensuring it covers it completely.
- Bake for 20-25 minutes until the top is golden brown and the filling is bubbly around the edges.
- Let cool on a wire rack for 15-20 minutes before cutting into squares for serving.
Notes
For a flaky crust, keep the butter cold. Allow filling to cool slightly before layering it to avoid a soggy crust. Store leftover bars in an airtight container.