These Rhubarb Crumble Bars are the perfect balance of sweet and tangy, featuring a buttery shortbread crust, a vibrant rhubarb filling, and a golden, crumbly topping. This is also a great way to use up an abundance of rhubarb during peak season!
Table of Contents
Ingredients and substitutions for Rhubarb Crumble Bars
- Rhubarb: Five medium fresh rhubarb stems will suffice to give you the amount you need here.
- Sugar: The confectioner’s or icing sugar adds the melt-in-your-mouth texture to the base and crumble. Superfine or caster sugar works best with the rhubarb to draw out the moisture and will sweeten the filling, without adding too much flavor.
- Flour: Plain or all purpose flour is best to create a nice light crumb to our crust and crumble.
- Butter: Unsalted butter was used, though salted would work well here, this butter helps create a light dough.
- Cornstarch: Using cornstarch in our crust gives it a nice firmness once baked, but helps to keep the texture a melt-in-your-mouth one.
See recipe card for quantities.
How to make Rhubarb Crumble Bars:
Step 1: Make that shortcrust base: Stir the dry ingredients together in a bowl and toss in the butter.
Step 2: Butter crumble: Cut or rub the butter until it resembles rough breadcrumbs.
Step 3: Base it: Pour two thirds of the shortcrust mix and press firmly to smooth out.
Step 4: Bake: Bake the crust until lightly golden.
Step 5: Rhubarb: Stir the sliced rhubarb, sugar and vanilla extract in a bowl until combined.
Step 6: Toss em: Add the rhubarb to the cooled shortcrust base and spread out evenly.
Step 7: Crumble: Press the remaining shortbread mix together and crumble over the rhubarb evenly.
Step 8: Golden bake: Bake until golden.
Step 9: Cool down: Allow to cool fully.
Step 10: Slice and serve: Slice it up evenly and serve. Enjoy!
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Rhubarb Crumble Bars
Ingredients
Bars
- 200 grams / 1 ¼ cups plain flour
- 45 grams / ½ cup rolled oats
- 50 grams / ½ cup confectioner’s/icing sugar
- 135 grams / 4.76 ounces butter chilled and cubed
Filling
- 600 grams / 1.3 pounds rhubarb sliced into bite size pieces
- 100 grams / ½ cup superfine/caster sugar
Instructions
Base
- Preheat the oven to 180ºC/350F. and line a square baking tin with greaseproof paper.
- Place the sliced rhubarb and sugar into a bowl and stir to combine.
- Place the flour, rolled oats and confectioner’s sugar in a bowl and stir to combine. Make a well in the center and toss in the butter.
- Cut the butter into the flour, until the mixture resembles breadcrumbs.
- Pour two thirds of the crumb mixture into your tin and press to flatten down evenly.
- Bake for approximately 10 minutes or until lightly golden on top. Remove and set aside to cool.
Filling
- Toss the rhubarb onto the base and even out, ensuring it is completely covered.
- Press the remaining crumb mixture together to form large crumbs and sprinkle over the rhubarb.
- Bake for approximately 35 minutes or until lightly golden on top.
- Remove and allow to cool completely.
- Remove from the tin and slice evenly.
- Serve.
Notes
- Rhubarb: Five medium fresh rhubarb stems will suffice to give you the amount you need here.
- Cornstarch: Using cornstarch in our crust gives it a nice firmness once baked, but helps to keep the texture a melt-in-your-mouth one.
- Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
Nutrition
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