Here’s a Rhubarb Crumble Bars recipe for you — sweet, tangy, and buttery with a crunchy topping:Rhubarb Crumble Bars
Ingredients
For the base and crumble topping:
1 cup (225 g) unsalted butter, melted
1 cup (200 g) granulated sugar
1 tsp vanilla extract
½ tsp salt
2 cups (250 g) all-purpose flour
1 cup (90 g) rolled oats
For the rhubarb filling:
3 cups (about 350 g) chopped fresh rhubarb
½ cup (100 g) granulated sugar (or more to taste, depending on rhubarb tartness)
2 tsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extractInstructions
Preheat oven: Set to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
Make the crumble base:
In a large bowl, mix together melted butter, sugar, vanilla, and salt.
Stir in the flour and oats until crumbly.
Press about ⅔ of this mixture firmly into the bottom of the prepared pan to form the crust. Reserve the rest for the topping.
Prepare the rhubarb filling:
In a medium bowl, toss the rhubarb with sugar, cornstarch, lemon juice, and vanilla until well coated.
Spread evenly over the crust.
Top and bake:
Sprinkle the remaining crumble mixture over the rhubarb layer.
Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Cool and serve:
Let bars cool completely in the pan before slicing (the filling sets as it cools).
Cut into squares or bars and enjoy!
Tip: These are delicious as-is, but even better served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
