Easy Rhubarb Crumb Bars are a tart rhubarb compote baked up in a buttery shortbread crumb crust ~ it’s the ultimate spring rhubarb dessert!
I don’t think you could possibly imagine how I agonized over what to do with my little bag of rhubarb from the farmer’s market this week. The thing about rhubarb is that it has a wonderful tangy flavor, different from any other fruit (possibly because it’s actually a veg) and a drop dead gorgeous color that makes me crazy.
But it’s not just me, rhubarb inspires passion in a lot of people. It’s is a true harbinger of spring, being one of the first crops to be harvested as the weather warms. You’ll see hot house crops come first to market, followed by the regular harvest soon after.
love rhubarb recipes like I do?
- Rhubarb Bread
- Old Fashioned Rhubarb Crunch
- Rhubarb Crumble Tart
- Easy Rhubarb Cake
- Rhubarb Vanilla Bean Jelly
- Perfect Rhubarb Muffins
ingredients notes for rhubarb crumb bars
- rhubarb – fresh or frozen rhubarb will work for this recipe.
- The color of your jam will vary depending on the depth of color of your rhubarb stalks, Some are green or pale pink. I always choose the deepest red stalks I can find for best color, no matter what I’m making.
- granulated sugar and brown sugar combine for the perfect flavor
- cardamom adds a lovely unexpected warm and floral flavor note to these bars, but you can substitute cinnamon if you prefer, or leave the spice out altogether.
a simple crumb bar makes the perfect dessert
I love love love love love these bars. I know I make a lot of this type of thing on the blog and I tried to resist, I really did. You might have made my Blackberry Pecan Bars or my Fresh Cranberry Bars already. But here’s the thing ~ every bar is uniquely delicious, and deserves its moment in the spotlight!
These rhubarb crumb bars were so good I had to break my only taste one serving of whatever I’m photographing rule. I had two. Before lunch.
what do these rhubarb bars taste like?
These rhubarb crumb bars are a little lighter than my regular shortbread crumble bars. The rosy pink filling is flavored with vanilla, and it’s basically a quick rhubarb jam. If you haven’t had rhubarb before, the flavor is like a tart raspberry. The simple dough is spiced with cardamom which adds a really nice layer of flavor.
storing and freezing rhubarb crumb bars
These are best the day they’re made. Fruit has a tendency to release extra moisture into baked goods as they sit (read: they can get soggy over time.) If you do need to save them overnight I would leave them on the counter, loosely covered with foil so air can get to them. And yes, they will freeze well.
I just made these and they are divine, thanks for the easy recipe 🙂 ~Meaghan
Rhubarb Crumb Bars
Equipment
- 9×12 baking pan
Ingredients
rhubarb filling
- 1 lb rhubarb
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
for the crust
- 1 1/2 cups all purpose 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, you can substitute cinnamon
- 3/4 cups unsalted butter, cut in pieces, (this is 1 1/2 sticks)
Instructions
- Set oven to 350F
- Rinse and trim the ends off the rhubarb stalks. Slice them in 1 inch pieces and put in a heavy pot. Toss with the sugar, lemon juice, and water. Stirring constantly, bring the mix to a boil and cook until the rhubarb has broken down and the mixture is thick. Add a little more water if needed as it cooks if it gets too thick. This will take about 20 minutes or so. You can puree it if you want a smooth texture, I used an immersion blender and pulsed a few times to get any larger lumps, but some texture is fine. Stir in the vanilla and set aside to cool.
- To make the crust, put the dry ingredients in a food processor and pulse to combine. Add in the butter and pulse until the mix has a texture of coarse crumbs.
- Reserve 1 1/2 cups of the mixture and press the rest into a buttered 9×13 baking pan. Pat down the crust and level it out.
- Spread the filling evenly over the crust, and then crumble the remaining dough over the filling.
- Bake for 30 minutes until golden.
- Cool before cutting.
Nutrition
Your crumb bars look so inviting! I must try some!
These look amazing, I will be making this soon. Lovely pics Sue!
where did you find rhubarb?
you most live on the west coast?
I can’t wait for summer and rhubarb to come; although I truly think summer is not coming, this winter is never ending.
I do live in Los Angeles, but I hear that rhubarb doesn’t grow very well in warm climates, it needs a cold winter to really get it going, so hold on!!
I think you made an excellent choice Sue! Your rhubarb crumb bars look so pretty and I will check out your pinterest board. An entire pinterest board devoted to rhubarb….love your passion!
Thanks Annie <3
I love Rhubarb..the color..the taste.. it’s not here yet of course..but as soon as it is..i’ll be making crumb bars..I also love strawberries and rhubarb together..
Sue, your rhubarb-crumb-bars look so very pretty and delicious – I am quite obsessed with rhubarb myself and always looking for more wonderful recipes using rhubarb and I will definitely have to give these a try as I cannot, not make a new recipe using these lovely vegetables.
Thanks so much for visiting, Andrea, and I love both those links, I just pinned them, thanks!
Such a beautiful color! Rhubarb has never been one of my favorites (as a child, it bore too much resemblance to celery for me to accept any of it in my desserts), but these pictures even have me salivating for some rhubarb-y tanginess!
It is funny how something so similar to celery can be so luscious!
Oh man, these bars look spectacular! I haven’t managed to get my hands on any rhubarb yet, but when I do…oh yes. They will be mine. 🙂
this is the problem with rhubarb… it has so many options but there are only so many hours in the day… your bars look beautiful and perfect I think for something nice and original.. My neighbours plant is slowly maturing and will be ready for the thieving pretty soon… ha ha!… lovely pretty pics, I can just taste the wonderful sweet sourness x
There is nothing more satisfying than having a gardening neighbor…all the pleasure and none of the headache 🙂
This looks divine, Sue. We love the streusel and this is a perfect afternoon tea accompaniment!
Perfect for tea 🙂