Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Rhubarb Crumble Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

These Rhubarb Crumble Bars feature a buttery, crumbly crust topped with a tart and sweet rhubarb filling, all baked to golden perfection. Perfect for spring and summer, these bars combine the freshness of rhubarb with a delicate crumble topping, making an irresistible dessert or snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Crust and Crumble

  • 3/4 cups unsalted butter (cold and cubed)
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/2 tsp kosher salt
  • 1 tsp vanilla bean paste

Rhubarb Filling

  • 3 1/2 cups fresh rhubarb (chopped into 1/2-inch pieces)
  • 2/3 cup granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides to easily lift the bars out after baking. Lightly butter the exposed sides of the pan.
  2. Cook Rhubarb Filling: In a medium saucepan over medium heat, combine the rhubarb and granulated sugar. Stir occasionally and cook for 12-15 minutes until the rhubarb breaks down, the mixture bubbles, and thickens to a jammy consistency with reduced liquid.
  3. Thicken Filling: Whisk the cornstarch with 1 tablespoon cold water in a small bowl until smooth, then stir into the hot rhubarb mixture. Cook for an additional minute until thickened and coating the spoon’s back. Remove from heat and stir in lemon juice, lemon zest, and a pinch of salt. Set aside to cool slightly.
  4. Make the Crust Dough: In a large bowl, whisk together flour, granulated sugar, powdered sugar, and salt. Add the cold cubed butter and vanilla bean paste. Using fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse, shaggy crumbs, with some pea-sized butter pieces visible. Do not overwork. Pinch a small amount; it should hold together when squeezed.
  5. Assemble Base Layer: Reserve about one-third of the dough (approximately 200g or 1½ cups) and refrigerate it. Press the remaining two-thirds evenly and firmly into the bottom of the prepared pan, using the bottom of a measuring cup to smooth and flatten it, ensuring the dough reaches all corners.
  6. Partially Bake Crust: Bake the crust for 15-17 minutes until it looks dry on top and just starting to golden at the edges. Remove from oven.
  7. Add Filling and Crumble Topping: Spread the rhubarb filling evenly over the warm crust, reaching the edges. Take the reserved cold dough from the fridge and crumble it with your fingers over the filling in uneven pieces, leaving some gaps for the filling to peek through.
  8. Bake Bars: Return the pan to the oven and bake for 28-32 minutes until the crumble topping is golden and the filling bubbles at the edges. If the crumble browns too quickly, loosely tent with foil during the last 10 minutes.
  9. Cool and Set: Let the bars cool in the pan for at least 30 minutes at room temperature, then refrigerate for 1 hour to fully set the filling. Use the parchment overhang to lift the bars out, slice into 9 large or 16 smaller bars, and serve.

Notes

  • Use cold butter to achieve a flaky, crumbly texture in the crust and topping.
  • Do not skip chilling the filling bars after baking; it is essential for neat slices.
  • Adjust sugar in the filling based on the tartness of your rhubarb.
  • If rhubarb is unavailable, you can substitute with tart green apples, but adjust sugar as needed.
  • Tent with foil if the topping is browning too fast to prevent burning.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/rhubarb-crumble-bars-recipe/