Easy Rhubarb Crumble Bars Recipe
Easy rhubarb crumble bars are the perfect springtime treat. The crust and crumble topping are full of oatmeal, brown sugar, and butter, filled with a sweet and tart rhubarb compote.
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Can you feel it? The air is warmer, and new life is bursting through the ground. We have been anxiously anticipating you, spring! And with spring comes my favorite, rhubarb season!
As a young mom, one of the very first things I started to preserve was rhubarb jam. Not having a lot of money, rhubarb was free and easy to source. The perfect combo with many mouths to feed.
But that’s not all I made. Soon, I began to make rhubarb custard bars, blueberry rhubarb crisp, and strawberry rhubarb pie. It wasn’t long before I had a lot of rhubarb recipes.
Then I discovered easy rhubarb crumble bars. They’re so easy to make, and my kids loved them! Needless to say, they’ve become a springtime staple for us.
What is Rhubarb?
Rhubarb is a perennial plant that thrives in cooler climates, doing best in zones 3-8. Consumed raw, it’s incredibly tart, often prepared with fruit or added sugar to help bring some balance. The color of rhubarb can range from bright red to green rhubarb, all similar in flavor. The stalks are edible, but skip the green leaves as they’re toxic.
Even though it looks like pink celery, fresh rhubarb makes delicious desserts. Not only are they versatile, but they’re also easy to grow and source.
Many have a rhubarb plant growing in their backyard. If not, they’re easy to find at the farmers market and grocery stores. But don’t delay, it has a short season!
More Rhubarb Recipes
Why You’ll Love Rhubarb Crumble Bars
- Versatile – With the hearty oatmeal crust, you can feel good enjoying it as a on-the-go breakfast bar. Add a scoop of vanilla ice cream for a delicious summer dessert.
- Easy – These bars couldn’t be easier to make. The crumble is used for both the bottom crust and crumble topping.
- Delicious – The tart and sweet flavors with oatmeal crumble topping are the best! Everyone asks for the recipe whenever I bring these bars to share.
Ingredients
Rhubarb Crumble Ingredients
- Oatmeal – I like the texture of old-fashioned oats, but you could also use quick oats. However, you’ll want to stay clear of steel-cut oats.
- Brown sugar – Adds caramel notes to the crumble.
- All-purpose flour
- Baking soda
- Butter – I used cold, salted butter in the recipe. Add 1/4 tsp to the crumble if using unsalted butter.
Rhubarb Filling Ingredients
- Rhubarb stalks – cut into 1/2-inch pieces
- Sugar – I use cane sugar, but you can also use granulated sugar.
- Arrowroot powder or corn starch – Use either one to thicken the compote into a jam-like consistency. Be sure to mix in while the ingredients are cold, or it’ll clump.
- Water
- Vanilla extract – A touch to flavor the rhubarb mixture
Tools You’ll Need
- Kitchen scale
- Large mixing bowl
- 9×13 cake pan
- Medium saucepan
- Cutting board
- Sharp knife
- Parchment Paper (optional)
Easy Rhubarb Bar Instructions
Prep
Preheat the oven to 375°F/212°C. Line a baking pan with a piece of parchment paper.
Wash the stalks, cut off the ends, and discard the rhubarb leaves.
Dice the rhubarb stalks into 1/2-inch pieces and place them into a medium saucepan.
Crumble Instructions
Combine the oatmeal, brown sugar, all-purpose flour, and baking soda in a large bowl. Add the cubed butter and blend using a pastry cutter. Combine all of the dry ingredients with the butter.
Press 2/3 of the crumble mixture into the bottom of the prepared pan.
Rhubarb Filling Instructions
Add sugar, water, and arrowroot powder to the saucepan, and stir to combine. Cook over medium heat until the rhubarb is soft and the liquid starts to thicken, about 10 minutes, while stirring frequently. Once thick, remove from the heat and stir in the vanilla extract.
Assemble and Bake
Spread the rhubarb fruit filling over the pressed crumble mixture.
Sprinkle the remaining crumble mixture evenly over the top of the rhubarb layer.
Bake bars in a preheated oven for 30 minutes or until the oatmeal crumb topping is starting to turn golden brown. Remove from oven and let cool on a wire rack.
Storing and Freezing Instructions
Rhubarb crumble bars are the best the day they’re baked. Over time, their crisp crust softens. Allow the bars to cool before covering the pan with plastic wrap. Store at room temperature for up to 3 days.
To freeze, place the bars in a freezer bag, squeezing out as much air as possible. Label with the name, date, and place into the freezer. Thaw at room temperature when ready to eat. For the best flavor, enjoy within 3 months.
Helpful Tips for Easy Rhubarb Bars
- A sharp knife and a cutting board are the best tools for cutting through stringy rhubarb stalks.
- Let the bars cool completely before cutting them.
- Swap out half of the rhubarb with fresh, sweet strawberries to turn these into delicious strawberry rhubarb crumb bars.
- The rhubarb bars are sweet. To balance the sweetness, add a sprinkle of salt on the top before eating.
FAQs
Can I use Frozen Rhubarb?
Yes! Since rhubarb has such a short season, I always harvest as much of the rhubarb as possible before the plant decides to bolt. Whatever I don’t use up, I just slice up and put into the freezer. Then I have rhubarb ready to use year-round. To use from frozen, add the frozen rhubarb to the saucepan and continue to make as directed.
How Long do Rhubarb Crumble Bars Last?
These bars are best to be enjoyed the day that they’re prepared. They can be stored in an airtight container at room temperature for 3 days, with the crust slowly getting softer.
Can I Half the Recipe?
Yes! This recipe is easy to half and make using an 8X8 square pan. Adjust baking time to 20 minutes.
I’d love to hear from you! If you made this Easy Rhubarb Crumble Bars Recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
Easy Rhubarb Crumble Bars
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Equipment
- 9×13 cake pan
- large mixing bowl
- parchment paper optional
- kitchen scale optional
- measuring spoons
- sharp knife
- Cutting Board
- saucepan
Ingredients
Crumble Ingredients
- 1½ cups oatmeal old fashioned
- 1½ cups brown sugar
- 1½ cups all-purpose flour
- ½ tsp baking soda
- 1 cup butter salted, cold
Rhubarb Filling Ingredients
- 3 cups rhubarb cut into ½-inch pieces
- 1½ cups sugar
- ¼ cup water
- 2 tbsp corn starch or arrowroot powder
- 1 tsp vanilla extract
Instructions
Prep
- Preheat the oven to 375°F/212°C. Line a baking pan with a piece of parchment paper.
- Wash the stalks, cut off the ends, and discard the rhubarb leaves.
- Dice the rhubarb stalks into 1/2-inch pieces and place them into a medium saucepan.
Crumble Instructions
- Combine the oatmeal, brown sugar, all-purpose flour, and baking soda in a large bowl. Add the cubed butter and blend using a pastry cutter. Combine all of the dry ingredients with the butter.
- Press 2/3 of the crumble mixture into the bottom of the prepared pan.
Rhubarb Filling Instructions
- Add sugar, water, and arrowroot powder to the saucepan, and stir to combine. Cook over medium heat until the rhubarb is soft and the liquid starts to thicken, about 10 minutes, while stirring frequently. Once thick, remove from the heat and stir in the vanilla extract.
Assemble and Bake
- Spread the rhubarb fruit filling over the pressed crumble mixture.
- Sprinkle the remaining crumble mixture evenly over the top of the rhubarb layer.
- Bake bars in a preheated oven for 30 minutes or until the oatmeal crumb topping is starting to turn golden brown. Remove from oven and let cool on a wire rack.
Dessert for breakfast is always a hit in our home, and these bars are no exception. Enjoy these yummy bars and don’t forget that you can leave a comment or ask me a question here. I would love to get back to you!