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

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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!

Stacks of rhubarb crumb bars sitting on white cake plate showing the crumble topping on top

More bar recipes

Watch how to make these rhubarb crumb bars

Stacks of rhubarb crumb bars sitting on white plate showing the middle jam layer of the bars

Rhubarb Crumb Bars

5 from 2 votes
The great thing about these rhubarb crumb bars is their thin layer of jam-like texture, made from a homemade rhubarb sauce. The top and bottom of the bar are an oat mixture that has a delicious texture without too much sweetness. When all three layers are eaten in one bit, it's a dessert made in heaven!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.
    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 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 flour, ½ tsp baking soda, ½ tsp salt, 1 ¼ cups rolled oats, ¾ cup brown sugar, 1 tsp 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.
    ¾ cup 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.


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

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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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5 from 2 votes (1 rating without comment)

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  1. 5 stars
    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!

  2. 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!