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Rhubarb Crumble Bars Recipe

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4.1 from 89 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 9 servings

Description

These Rhubarb Crumble Bars are a delightful combination of a buttery, tender base topped with a tangy rhubarb compote and a crunchy oat crumble. Perfectly balanced between sweet and tart, these bars are an ideal treat for spring and summer when rhubarb is in season. Easy to prepare and baked until golden, they offer a comforting dessert or snack that will satisfy any craving for fruity baked goods.

Ingredients

Base

  • ½ cup (100g) sugar
  • 2 cups (240g) all-purpose flour
  • 1 Tablespoon baking powder
  • ⅔ cup (150g) salted butter, softened at room temperature
  • 1 large egg

Rhubarb Compote

  • 4-5 long rhubarb stalks (3 ½ cups / 550g), diced
  • ⅓ cup (65g) sugar
  • 1 lemon, zest and juice
  • 2 ½ teaspoons cornstarch

Crumble Topping

  • 1 cup (100g) old-fashioned rolled oats
  • ½ cup (100g) sugar
  • 1 teaspoon vanilla sugar
  • ½ cup (100g) salted butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan thoroughly to ensure the bars don’t stick.
  2. Make the Base Dough: In a bowl, combine the sugar, all-purpose flour, and baking powder. Using your fingertips, incorporate the softened salted butter into the dry ingredients until the mixture is lump-free. Add the egg and stir well until a cohesive dough forms.
  3. Press Base into Pan: Transfer the dough into the prepared pan and press it down into an even thick layer covering the entire bottom surface.
  4. Cook Rhubarb Compote: In a saucepan over medium heat, combine diced rhubarb, sugar, lemon zest, and juice. Bring the mixture to a gentle boil. Reduce heat and add cornstarch while stirring continuously. Simmer for 5 minutes until the mixture thickens to a compote consistency.
  5. Cool and Spread Compote: Allow the rhubarb compote to cool for 5 minutes, then pour it evenly over the dough base in the pan.
  6. Prepare Crumble Topping: Mix the rolled oats, sugar, vanilla sugar, and melted butter together until combined into a crumbly texture.
  7. Sprinkle Crumble Over Compote: Evenly sprinkle the crumble mixture over the rhubarb compote layer in the pan.
  8. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the crumble topping turns slightly golden and crisp.
  9. Cool and Serve: Remove from oven and let the bars cool completely in the pan before cutting into squares and serving.

Notes

  • Make sure the butter for the base is softened to room temperature for easier mixing and better texture.
  • Dicing the rhubarb uniformly helps it cook evenly in the compote.
  • If you prefer a less tart taste, adjust the amount of sugar in the compote to your liking.
  • The bars are best enjoyed once fully cooled, as they hold together better.
  • Store any leftovers in an airtight container refrigerated for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/rhubarb-crumble-bars-recipe/