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Cozy Rhubarb Crumble Bars

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These cozy rhubarb crumble bars feature a tangy rhubarb filling paired with a buttery, crunchy oat topping, perfect for a quick and comforting homemade treat.

Ingredients

Scale
  • 1 ½ cups (150g) rolled oats
  • 1 ¼ cups (160g) all-purpose flour (can swap with gluten-free flour blend for GF option)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted and slightly cooled (use European-style butter for richness)
  • ½ cup (100g) brown sugar, packed (light or dark both work)
  • 1 teaspoon vanilla extract (optional)
  • 4 cups (about 500g) chopped rhubarb (fresh or frozen, thawed and drained)
  • ¾ cup (150g) granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper.
  2. In a medium bowl, combine chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Stir gently and set aside to macerate for about 10 minutes.
  3. In a large bowl, mix half of the rolled oats (¾ cup), all-purpose flour, ground cinnamon, salt, and brown sugar.
  4. Pour in melted butter and vanilla extract, stirring until the mixture is crumbly but holds together when pressed.
  5. Press about two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan.
  6. Bake the base for 15 minutes until lightly golden and firm to the touch.
  7. Remove from oven and spread the rhubarb filling evenly over the warm base.
  8. Crumble the remaining oat mixture over the rhubarb filling without pressing down.
  9. Bake again for 30-35 minutes until the topping is golden brown and the filling is bubbling around the edges.
  10. Cool completely in the pan on a wire rack for at least 1 hour before slicing.
  11. Slice into squares or rectangles using a sharp knife warmed under hot water for cleaner cuts.

Notes

Pre-baking the base prevents sogginess. Drain excess moisture from frozen rhubarb to avoid wet bars. Use room temperature butter for better crumble texture. Tent with foil if topping browns too fast. Cool bars completely before slicing to help filling set. For easier removal, line pan with parchment paper that overhangs the sides.

Nutrition

Keywords: rhubarb crumble bars, oat topping, easy dessert, spring dessert, homemade bars, rhubarb recipe, crunchy oat bars, gluten-free option, vegan option

Find it online: https://chrisfeasts.com/cozy-rhubarb-crumble-bars-recipe-easy-homemade-crunchy-oat-topping/