Rhubarb Crumb Bars

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 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 for 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!

Watch how to make these rhubarb crumb bars:

No ratings yet

Rhubarb Crumb Bars

Course: Bars
Cuisine: American
Keyword: baked goods, rhubarb, spring
Difficulty: Intermediate
Method: Baking
Servings: 12 bars
Author: Kaleb


For the rhubarb filling

  • ½ lb rhubarb
  • 2 tbsp water
  • ¼ cup sugar
  • 1 vanilla bean

For the crumb topping

  • 1 ¼ cups flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups rolled oats
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • ¾ cup butter, room temperature


For the rhubarb filling

  • Clean and dice rhubarb into ¼-inch pieces.
  • 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.
  • 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 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 all crumb topping ingredients except butter until incorporated.
  • 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.
  • Lightly press 2 cups of the dry mixture into the bottom of a prepared pan.
  • Spoon over 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.


Serving: 1 barCalories: 254 kcal (13%)Carbohydrates: 34.3 g (11%)Protein: 2.7 g (5%)Fat: 11.7 g (18%)Saturated Fat: 7.3 g (46%)Polyunsaturated Fat: 0.5 gMonounsaturated Fat: 3.3 gTrans Fat: 0 gCholesterol: 30.5 mg (10%)Sodium: 156.1 mg (7%)Potassium: 201 mg (6%)Fiber: 1.6 g (7%)Sugar: 17.8 g (20%)Vitamin A: 98 IU (2%)Vitamin C: 1.5 mg (2%)Calcium: 39.7 mg (4%)Iron: 1.1 mg (6%)
Rhubarb Crumb Bars | The Gray Boxwood
Rhubarb Crumb Bars | The Gray Boxwood

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.