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Best Rhubarb Crumble Bars

These Best Rhubarb Crumble Bars feature a layer of crispy crumble concealing a gooey, tangy rhubarb filling, making them a delightful dessert for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the rhubarb filling
  • 2 cups rhubarb, chopped Fresh rhubarb, chopped into 1-inch pieces.
  • 1 cup granulated sugar Adjust based on the tartness of rhubarb.
  • 1 tablespoon cornstarch Helps to thicken the filling.
For the crumble topping and crust
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup unsalted butter, melted Adds richness to the crumble.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped rhubarb with 1 cup of sugar and 1 tablespoon of cornstarch. Stir well until everything is coated.
  3. In another bowl, combine 1 cup of flour, 1 cup of rolled oats, 1/2 cup of melted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix until crumbly.
  4. In a greased 9x9 inch baking pan, press half of the crumb mixture into the bottom to create the crust. Spread the rhubarb filling evenly over the crust, then sprinkle the remaining crumb mixture on top.
Baking
  1. Place the pan in the preheated oven and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling.
  2. Allow the crumble bars to cool before cutting into squares.
  3. Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar.

Notes

If rhubarb isn’t available, substitute with seasonal fruits like apples or strawberries. Store in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.