Rhubarb Crumb Bars
Delightful dessert bars that blend the tartness of rhubarb with a sweet, crumbly topping, perfect for any occasion.
Ingredients
For the rhubarb filling
- 1 lb rhubarb Fresh and vibrant for best flavor
- 1/2 cup granulated sugar Adjust based on taste
- 1/4 cup water To help cook the rhubarb
- 1 Tbsp lemon juice Adds brightness to the filling
- 1/2 tsp vanilla extract Enhances flavor
For the crumb topping
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom Can substitute with cinnamon
- 3/4 cups unsalted butter, cut in pieces Approximately 1 1/2 sticks
Instructions
Preparing the filling
- Set oven to 350°F.
- Rinse and trim the ends off the rhubarb stalks. Slice into 1-inch pieces and place in a heavy pot.
- Toss rhubarb with sugar, lemon juice, and water. Stirring constantly, bring to a boil and cook until rhubarb has broken down and the mixture is thick (about 20 minutes). If too thick, add a bit more water. Optionally, puree for a smoother texture.
- Stir in vanilla and set aside to cool.
Making the crumb topping
- Put the dry ingredients in a food processor and pulse to combine.
- Add butter and pulse until the mixture has a texture of coarse crumbs.
- Reserve 1 1/2 cups of the mixture and press the rest into a buttered 9x13 baking pan, leveling it out.
Assembling and baking
- Spread the rhubarb filling evenly over the crust.
- Crumble the reserved dough over the filling.
- Bake for 30 minutes until golden.
- Cool before cutting.
Notes
Serve warm or at room temperature. For an indulgent treat, dust with powdered sugar or serve with whipped cream or ice cream. Store cooled bars tightly wrapped at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to three months.