Description
Rhubarb Crumble Bars feature a tender shortbread base topped with a jammy rhubarb compote and a crunchy oat crumble, delivering sweet-tart flavors and various textures in each bite.
Ingredients
- ½ cup (100g) sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon baking powder
- ⅔ cup (150g) salted butter, softened
- 1 large egg
- 4–5 long rhubarb stalks (3 ½ cups / 550g) diced
- ⅓ cup (65g) sugar
- 1 lemon, zest and juice
- 2 ½ teaspoons cornstarch
- 1 cup (100g) old-fashioned rolled oats
- ½ cup (100g) sugar
- 1 teaspoon vanilla sugar
- ½ cup (100g) salted butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch square pan. Set aside.
- In a medium bowl, whisk together ½ cup (100g) sugar, 2 cups (240g) all-purpose flour, and 1 tablespoon baking powder until combined.
- Add ⅔ cup (150g) softened salted butter and 1 large egg. Use a pastry cutter or fork to blend until the mixture comes together into a soft dough.
- Press the dough evenly into the prepared pan, prick the surface lightly with a fork. Bake for 10–12 minutes, until set and beginning to turn golden. Remove from oven and set aside.
- In a medium saucepan, combine 3 ½ cups diced rhubarb, ⅓ cup (65g) sugar, lemon zest and juice, and 2 ½ teaspoons cornstarch. Toss to coat rhubarb.
- Cook over medium heat, stirring until the rhubarb softens and compote thickens (about 6–8 minutes).
- In a bowl, combine 1 cup (100g) rolled oats, ½ cup (100g) sugar, and 1 teaspoon vanilla sugar. Pour in ½ cup (100g) melted salted butter and mix until clumps form.
- Spread the rhubarb compote evenly over the base. Crumble the oat mixture over the compote.
- Bake for 15–18 minutes, until topping is golden and compote is bubbling. Cool completely in the pan before cutting.
- Slice into 12–16 squares and serve.
Notes
For a dairy-free version, substitute butter with a plant-based spread. Avoid soggy crust by pre-baking the base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American