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Easy Tangy Rhubarb Crumble Bars

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These easy tangy rhubarb crumble bars with oat topping offer a perfect balance of tart rhubarb filling and buttery oat crumble, making them an ideal summer snack that’s quick and simple to prepare.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 ½ cups (135 grams) rolled oats
  • ¾ cup (150 grams) granulated sugar
  • ½ cup packed (100 grams) brown sugar (light or dark)
  • 1 cup (226 grams) unsalted butter, softened
  • ½ tsp salt
  • 1 tsp baking powder
  • 4 cups chopped fresh rhubarb stalks (about 400 grams), trimmed and evenly diced
  • ½ cup (100 grams) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper.
  2. In a large bowl, combine 2 cups (252 grams) of flour, rolled oats, granulated sugar, brown sugar, salt, and baking powder.
  3. Cut in the softened butter using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Reserve about 1 ½ cups (190 grams) of this mixture for the topping, and press the rest evenly into the bottom of the prepared pan.
  5. Bake the crust for 10 minutes until it just starts to set but is not browned.
  6. While the crust bakes, toss the chopped rhubarb with ½ cup granulated sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Stir well to coat.
  7. Scoop about 1 cup (100 grams) of the rhubarb mixture into a blender or food processor and pulse a few times until thick and jammy but still chunky. Return to the bowl and mix gently with the rest.
  8. Pour the rhubarb filling evenly over the pre-baked crust and smooth the top with a spatula.
  9. Sprinkle the reserved crumble mixture evenly over the filling and press lightly to adhere without compacting.
  10. Bake for 35-40 minutes, or until the topping is golden brown and the filling bubbles at the edges. Cover loosely with foil halfway through if topping browns too quickly.
  11. Cool completely in the pan on a wire rack for at least 2 hours to allow the filling to set.
  12. Cut into squares or bars with a sharp knife and serve.

Notes

Pre-baking the crust prevents sogginess. Blend part of the rhubarb filling for a thick, jammy texture. Cool bars completely before cutting for neat slices. Toast oats beforehand for nuttier flavor if desired. Use fresh rhubarb for best flavor; frozen works if thawed and drained well. For gluten-free, substitute flour and oats accordingly. For dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: rhubarb bars, crumble bars, summer snacks, oat topping, easy dessert, tangy rhubarb, homemade bars

Find it online: https://sofiaspice.com/easy-tangy-rhubarb-crumble-bars-recipe-perfect-for-summer-snacks/