Rhubarb Crumble Bars – Buttery, Tangy & Irresistible

Rhubarb Crumble Bars are a delightful blend of tangy rhubarb and a sweet, buttery crumble topping. With a crisp base, tart rhubarb filling, and golden crumble on top, these bars are perfect for dessert, brunch, or a snack with coffee or tea. Easy to make and irresistibly flavorful, these bars are a must-try for rhubarb lovers. Pin this recipe for a tangy-sweet treat that’s perfect for spring or summer gatherings.

Why You’ll Love This Recipe

• Tangy rhubarb filling perfectly balanced with sweet crumble
• Buttery, golden crust and crumb topping
• Easy to make with simple ingredients
• Ideal for dessert tables, brunch, or gifting
• Perfect spring and summer seasonal treat

Ingredients

Crust & Crumble

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, cold and cubed

Filling

• 2 cups chopped rhubarb (fresh or thawed if frozen)
• ¾ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Optional: ½ teaspoon orange zest

Step-by-Step Instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
2. In a medium bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Press about two-thirds of the mixture into the bottom of the prepared pan to form the crust.
4. Bake crust for 12–15 minutes, until lightly golden. Remove from oven.
5. In a medium bowl, mix chopped rhubarb, sugar, cornstarch, vanilla extract, and optional orange zest until well combined.
6. Spread rhubarb mixture evenly over the baked crust.
7. Sprinkle remaining crumble mixture over the rhubarb layer.
8. Bake for 30–35 minutes, until the topping is golden and the filling is bubbly.
9. Cool completely in the pan before slicing into squares.
10. Optional: dust with powdered sugar before serving.

Tips & Variations

• Use fresh rhubarb for the best flavor, trimming tough ends.
• For extra sweetness, drizzle lightly with honey or glaze after baking.
• Add chopped nuts to the crumble for added texture.
• Substitute half the rhubarb with fresh strawberries for a fruity variation.
• Store in the fridge to keep bars firm and fresh.

Storage & Freezer Instructions

• Store cooled bars in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days for best freshness.
• Freeze individual bars wrapped in plastic for up to 2 months.
• Thaw in the refrigerator before serving.
• Avoid stacking while warm to prevent sticking.

Serving & Pairing Ideas

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with hot coffee or tea for a cozy snack.
• Slice into bite-sized squares for parties or potlucks.
• Garnish with powdered sugar or orange zest for a festive look.
• Combine with fresh berries for an extra colorful presentation.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes. Thaw and drain excess liquid before using to prevent soggy bars.

Can I make these bars gluten-free?

Yes, use a 1:1 gluten-free flour blend for the crust and crumble.

Can I add other fruits?

Absolutely! Strawberries, raspberries, or blueberries pair beautifully with rhubarb.

Do I need to chill before slicing?

Yes, letting bars cool completely ensures clean slices and firm bars.

Ready to Make It?

Rhubarb Crumble Bars are a perfect combination of tangy rhubarb and buttery, sweet crumble. Ideal for dessert, brunch, or gifting, these bars are easy to make and irresistibly tasty. Save this recipe and enjoy a seasonal treat that’s both simple and impressive.

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