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By now, you’re probably starting to think I’m a rhubarb fanatic. Truthfully – I am! I have come to learn that not everyone (apparently) grew up with a large patch of this tart, but almost entirely a dessert item. I love it and every way I try to use it, I end up wanting more. So I will apologize if this is new to you, but bear with me for just one last recipe (this year at least)!
When I put together this bar, I wanted something that encompassed the flavor of a crumble but had the texture of a bar. And I think I nailed it if I do say so myself. The crust is slightly pressed in, a rhubarb jam fills the middle, and then a delicious streusel crumble tops it off!
Cut these into beautiful pieces and enjoy! These bars freeze beautifully, but I don’t know how you will need to freeze any. Enjoy all season long!
More Bar Recipes
- Lemon cheesecake bars
- Gingerbread blondies
- Pumpkin bars
- Apple pie bars
- Rhubarb bars
- Chocolate chip banana bars
- Peanut butter fingers
- Butterscotch bars
Watch how to make these rhubarb crumb bars
Rhubarb Crumb Bars
Ingredients
For the rhubarb filling
- ½ lb rhubarb
- 2 tbsp water
- ¼ cup granulated sugar
- 1 vanilla bean
For the crumb topping
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups rolled oats
- ¾ cup light brown sugar
- 1 tsp ground cinnamon
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
Instructions
For the rhubarb filling
- Clean and dice rhubarb into ¼-inch pieces.½ lb rhubarb
- Add rhubarb, water, and sugar to a three-quart kettle. Scrape seeds from a vanilla bean and add to the mixture along with the bean.2 tbsp water, ¼ cup granulated sugar, 1 vanilla bean
- Cook over medium-high heat, bringing to a simmer and stirring constantly to prevent sticking or burning, about 6-10 minutes. The rhubarb will soften and the water will evaporate, leaving a thick, jam-like filling.
- Remove from the heat and let cool.
To assemble
- Preheat oven to 350°F.
- Line an 8×8 baking dish with an aluminum foil sling. Spray with nonstick spray and set aside.
- Mix together the flour, baking soda, salt, rolled oats, brown sugar, and cinnamonn until incorporated.1 ¼ cups all-purpose flour, ½ tsp baking soda, ½ tsp kosher salt, 1 ¼ cups rolled oats, ¾ cup light brown sugar, 1 tsp ground cinnamon
- Add the softened butter in pieces and incorporate it into the dry mixture using fingers (you can use a pastry cutter but fingers work very well). Mix until no large pieces of butter remain and the mixture becomes like wet sand in texture.12 tbsp (1 ½ sticks) unsalted butter
- Lightly press 2 cups of the dry mixture into the bottom of a prepared pan. Spoon over the cooled jam mixture and spread evenly. Evenly coat top with remaining crumb mixture. Make some large crumb chunks by pressing together crumb in hand (my favorite).
- Place in preheated oven and bake until edges just start to bubble and crumb turns lightly brown, about 30-35 minutes.
- Cool at least 2 hours before serving.
These are fantastic. I’m a Midwestern girl, so I’m always on the look out for rhubarb recipes in the spring. I’ve made these twice and everyone loved them. Absolutely delicious!
What are your thoughts about using frozen rhubarb in this recipe? I have chopped, frozen rhubarb in the freezer that I’m trying to use up. Thanks!