Rhubarb Crumble Bars
These Rhubarb Crumble Bars are the perfect balance of sweet and tangy, featuring a buttery shortbread oat crust, vibrant rhubarb filling, and a golden, crumbly topping for a perfect addition to any spring spread or as a lunchbox filler.
Servings 12 bars
Calories 278kcal
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.
- 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
Calories: 278kcal