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Easy Tangy Rhubarb Crumble Bars

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These Easy Tangy Rhubarb Crumble Bars combine a crisp buttery crumble with a tart rhubarb filling, creating a simple yet nostalgic homemade dessert perfect for seasonal gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup brown sugar (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 cup unsalted butter, cold and cut into cubes (225g)
  • 1/2 teaspoon salt
  • 4 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (500g)
  • 2/3 cup granulated sugar (135g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. Make the crumble base: In a large bowl, combine 2 cups flour, 1 cup rolled oats, 3/4 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Cut in 1 cup cold, cubed unsalted butter using a food processor or pastry blender until the mixture resembles coarse crumbs with pea-sized bits.
  3. Press about two-thirds of the crumble mixture evenly into the bottom of the prepared pan to create a firm base. Bake for 15 minutes or until lightly golden.
  4. Prepare the rhubarb filling: In a medium bowl, toss the chopped rhubarb with 2/3 cup granulated sugar, 2 tablespoons flour, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. Stir gently to coat evenly.
  5. Once the crust is out of the oven but still warm, spread the rhubarb mixture evenly over the base.
  6. Sprinkle the remaining crumble topping over the filling, covering it as much as possible but leaving a rustic look.
  7. Return the pan to the oven and bake for 30-35 minutes, until the topping is golden brown and the filling bubbles slightly around the edges.
  8. Remove from oven and place on a wire rack. Let the bars cool completely in the pan, about 2 hours, to allow the filling to set.
  9. Use the parchment overhang to lift the slab from the pan. Cut into bars roughly 2×2 inches. Store leftovers in an airtight container in the refrigerator.

Notes

Use cold butter to ensure a crumbly texture. Pre-bake the crust to prevent sogginess. Let bars cool completely before cutting for clean slices. If topping browns too fast, tent with foil. Adjust flour in filling if rhubarb is very juicy. For vegan or gluten-free versions, see substitutions in recipe notes.

Nutrition

Keywords: rhubarb crumble bars, rhubarb dessert, crumble bars, easy dessert, homemade dessert, tangy rhubarb, seasonal dessert, baking bars

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