Tis the season for those long stalks of rhubarb to grace our markets, so these Rhubarb Crumble Bars are an easy way to celebrate the time of year where this bright produce is most easy to find. What's your favorite way to eat rhubarb? Let me know in the comments below.
Why you’ll love these
Rhubarb flavor front and center
These don’t much sugar because we want those tart rhubarb flavors to be the star of the show.
Melt in your mouth crust
The buttery shortbread crust and crumble topping comes together quickly to provide a firm base for the rhubarb filling and the crumble topping makes this feel homey whilst still being tasty!
Lunchbox treat
This is one of those baked goods that is a fantastic addition to any lunchbox, whether for school or work thanks to the fact it’s full of fruity flavor.
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.
Equipment needed to make this
Greaseproof paper: Lining the base of your tin will make getting the bars out a breeze!
Mixing bowl: A medium mixing bowl (or 2) is needed to make both the base and to combine the rhubarb filling.
Baking tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
Offset spatula: A small offset spatula will help you pack the base or a flat bottomed glass and get it nice and even.
More rhubarb dishes you’ll love
Blackberry and Rhubarb Cobbler
Hjónabandssaela – Icelandic Happy Marriage Cake
How to make Rhubarb Crumble Bars:
Preheat the oven to 180ºC/350F. and line a square baking tin with greaseproof paper.
Place the flours and confectioner’s sugar in a bowl and stir to combine.
Make a well in the center and add 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.
Place the sliced rhubarb, sugar and vanilla extract into a bowl and stir to combine.
Toss 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.
Rhubarb Crumble Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Makes 10 bars 1x
- Category: Bars & Slices
Description
Buttery, melt-in-your-mouth crumble bars are filled with sweet and tart rhubarb for a perfect lunchbox filler or afternoon snack.
Ingredients
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
600 grams / 1.3 pounds rhubarb, sliced into bite size pieces
100 grams / ½ cup superfine/caster sugar
Instructions
- 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.
- 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
Recipe by Roamingtaste
Nutrition
- Calories: 278 calories per serve
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