Table of Contents
  1. Watch how to make these rhubarb crumb bars:
  2. Rhubarb Crumb Bars Recipe

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:

Rhubarb Crumb Bars

5 from 1 vote
Servings 12 bars


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: 1barCalories: 254kcalCarbohydrates: 34.3gProtein: 2.7gFat: 11.7gSaturated Fat: 7.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.3gTrans Fat: 0gCholesterol: 30.5mgSodium: 156.1mgPotassium: 201mgFiber: 1.6gSugar: 17.8gVitamin A: 98IUVitamin C: 1.5mgCalcium: 39.7mgIron: 1.1mg
Course Bars
Cuisine American
Difficulty Intermediate
Method Baking
Rhubarb Crumb Bars | The Gray Boxwood
Rhubarb Crumb Bars | The Gray Boxwood

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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