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Rhubarb Crumble Bars

Rhubarb crumble bars feature a crispy oat topping and glossy fruit filling.
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These bars capture the classic sweet-tart flavor of rhubarb in an easy, shareable format. They feature a buttery oat shortbread base, a juicy rhubarb filling, and a crisp crumble topping. Perfect for spring and summer gatherings or as a nostalgic treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 cup packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, whisk together flour, oats, brown sugar, baking soda, and salt. Pour melted butter over dry ingredients and mix until evenly moist and crumbly.
  3. Set aside 1 1/2 cups of the crumble mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan.
  4. In a separate bowl, toss chopped rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 5 minutes.
  5. Spread the rhubarb filling evenly over the pressed crust. Sprinkle the reserved crumble topping over the rhubarb in clumps.
  6. Bake for 40-50 minutes, until topping is deep golden brown and filling is bubbling at the edges.
  7. Place pan on a wire rack and let cool completely in the pan before slicing, about 2 hours.

Notes

For frozen rhubarb, thaw and drain well. Do not skip the cornstarch or cut the bars while warm. Bars can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/rhubarb-crumble-bars/