clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Blackberry and Rhubarb Crumble Bars

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours



  • 2 cups flour
  • 1/2 cup desiccated coconut
  • 1/2 cup confectioner’s/icing sugar
  • 170 grams/6 ounces butter, cubed
  • 3 stalks rhubarb stalks, chopped into 1 1/2 inch length
  • 1/4 cup water
  • 1 1/2 cups blackberries, roughly chopped
  • 1/2 cup superfine/caster sugar


  1. Preheat the oven to 180°C/350F.
  2. In a bowl place the flour, coconut and confectioner’s sugar. Stir to combine. Add in the cubed butter and mix with a fork or use your fingers to work the butter through the mixture until it resembles breadcrumbs.
  3. Add in 2/3 of the mixture to a baking dish and even out. Bake in the oven until slightly brown on top, approximately 12 minutes, remove and set aside.
  4. Meanwhile, place the chopped rhubarb in a saucepan and add the water and the caster sugar. Place on low to medium heat and cover for 5 minutes, stirring every few minutes to ensure even cooking.
  5. Remove the lid and turn the heat to medium high, allowing to simmer until cooked through, approximately 5 minutes.
  6. Once soft, remove from the heat and set aside to cool. Mix the blackberries and rhubarb together and pour over the base.
  7. Grab spoonfuls of the remaining crumb mixture and distribute the remaining third evenly over the top of the fruit.
  8. Return to the oven and bake for a further 30 minutes or until lightly golden on top.
  9. Remove and allow to cool fully before slicing and serving.
  10. Serve with lightly whipped cream or as is.


Recipe by Roamingtaste


  • Serving Size: Makes 12 bars