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Rhubarb Crumble Bars

Delightful bars combining tart rhubarb and a sweet, crispy crumble topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Crust and Topping
  • ½ cup ½ cup (100g) sugar To sweeten the mixture.
  • 2 cups 2 cups (240g) all-purpose flour Base for crust and topping.
  • 1 tablespoon 1 tablespoon baking powder Provides lift for the bars.
  • ⅔ cup ⅔ cup (150g) salted butter, softened Adds richness to the dough.
  • 1 large 1 large egg Binds the ingredients together.
  • 1 cup 1 cup (100g) old-fashioned rolled oats Adds texture and nutty flavor.
  • ½ cup ½ cup (100g) sugar For sweetening the crumble topping.
  • 1 teaspoon 1 teaspoon vanilla sugar Adds aromatic sweetness.
  • ½ cup ½ cup (100g) salted butter, melted Creates a moist topping.
Rhubarb Filling
  • 4-5 stalks 4-5 long rhubarb stalks (approximately 3 ½ cups / 550g), diced Provides tartness.
  • ⅓ cup ⅓ cup (65g) sugar Enhances the rhubarb's flavor.
  • 1 lemon 1 lemon, zest and juice Brightens the flavors.
  • 2 ½ teaspoons 2 ½ teaspoons cornstarch Thickens the rhubarb mixture.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch square pan.
  2. In a large bowl, mix together the dry ingredients: ½ cup sugar, flour, and baking powder.
  3. Incorporate the softened butter and a pinch of salt using your fingertips until no lumps remain.
  4. Add the egg and stir until a cohesive dough forms.
  5. Press the dough into the greased pan, covering the bottom evenly.
Rhubarb Filling
  1. In a saucepan over medium heat, combine diced rhubarb, ⅓ cup sugar, lemon zest, and juice.
  2. Stir until the mixture begins to bubble, then lower the heat.
  3. Add the cornstarch, stirring continuously for 5 minutes until thickened.
  4. Allow the rhubarb mixture to cool for about 5 minutes, then pour it over the crust in the pan.
Crumble Topping and Baking
  1. In a separate bowl, mix oats, ½ cup sugar, vanilla sugar, and melted butter.
  2. Sprinkle this mixture evenly over the rhubarb filling.
  3. Bake for 20-25 minutes, or until the top is golden.
  4. Let the bars cool completely in the pan before cutting into squares.

Notes

For a crunchier topping, substitute half of the rolled oats with chopped nuts. Store in an airtight container for up to three days at room temperature or refrigerate for a week. For freezing, wrap tightly and keep for up to three months.