why make this recipe
This recipe gives soft, moist bars with a tart rhubarb layer and a crispy oat crumble. It uses simple pantry items. You can make it in one pan and serve it for dessert or snack.
introduction
These Moist Rhubarb Crumble Bars are easy to make. The rhubarb stays juicy and the crumble stays light. If you want another version, try an easy rhubarb bars recipe for a slightly different taste.
how to make Moist Rhubarb Crumble Bars
Follow the steps below. Work in simple parts: mix fruit, make crumble, bake, cool, and cut.
Ingredients :
2 cups rhubarb, chopped, 1 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup brown sugar, 1/2 cup unsalted butter, softened, 1 teaspoon baking powder, 1/2 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a bowl, mix rhubarb, granulated sugar, lemon juice, and vanilla extract.
- In another bowl, combine flour, oats, brown sugar, baking powder, and salt.
- Cut in the butter until the mixture is crumbly.
- Press half of the mixture into the bottom of the baking dish.
- Spread the rhubarb mixture over the crust.
- Crumble the remaining oat mixture on top.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool before cutting into bars.
how to serve Moist Rhubarb Crumble Bars
Cut into squares when cool. Serve plain or with whipped cream or vanilla ice cream. They also go well with a hot cup of tea or coffee.
how to store Moist Rhubarb Crumble Bars
Store bars in an airtight container at room temperature for 2 days. For longer storage, keep them in the fridge up to 5 days. You can freeze bars for up to 2 months. Thaw in the fridge or at room temperature.
tips to make Moist Rhubarb Crumble Bars
- Chop rhubarb into even small pieces for even cooking.
- Press the bottom layer firmly so the crust holds.
- Do not overbake; check at 30 minutes. The top should be golden.
- Let bars cool fully before cutting to keep them from falling apart.
variation (if any)
- Add 1/2 cup chopped strawberries with rhubarb for a sweeter mix.
- Swap half the oats for chopped nuts for more crunch.
- Use maple syrup or honey instead of part of the granulated sugar for a different flavor.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using.
Q: Can I make these bars gluten-free?
A: Use a gluten-free flour blend and gluten-free oats. Texture may change.
Q: How do I know when bars are done?
A: The top should be golden brown and the rhubarb layer should bubble slightly.
Q: Can I make the crumble ahead?
A: Yes. Store the crumble in the fridge and press on top before baking.
Moist Rhubarb Crumble Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and moist bars featuring a tart rhubarb layer and a crispy oat crumble, perfect for dessert or a snack.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- Mix rhubarb, granulated sugar, lemon juice, and vanilla extract in a bowl.
- Combine flour, oats, brown sugar, baking powder, and salt in another bowl.
- Cut in the butter until the mixture is crumbly.
- Press half of the mixture into the bottom of the baking dish.
- Spread the rhubarb mixture over the crust.
- Crumble the remaining oat mixture on top.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool before cutting into bars.
Notes
Serve plain or with whipped cream or vanilla ice cream. Pairs well with tea or coffee.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
