Rhubarb Crumble Bars with Oat Streusel Topping Recipe
Introduction
Rhubarb Crumble Bars with Oat Streusel Topping combine tart, juicy rhubarb with a buttery oat crust and crumbly streusel. These bars are a delightful treat perfect for spring and summer gatherings or a cozy dessert any time of the year.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup rolled oats
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Step 2: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, and salt. Cut in 1/2 cup chilled butter and 1 cup oats until the mixture forms coarse crumbs. Press this mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
- Step 3: While the crust bakes, combine chopped rhubarb, 1 cup granulated sugar, cornstarch, lemon zest, and vanilla extract in a separate bowl. Mix until the rhubarb is evenly coated.
- Step 4: Spread the rhubarb filling evenly over the warm baked crust.
- Step 5: In another bowl, stir together brown sugar, cinnamon, 1/2 cup flour, and 1 cup oats. Cut in 1/4 cup chilled butter until the streusel forms clumps. Sprinkle this streusel evenly over the rhubarb layer.
- Step 6: Return the pan to the oven and bake for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling.
- Step 7: Let the bars cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the bars from the pan and cut into squares before serving.
Tips & Variations
- Make sure the butter is well chilled before cutting it into the flour mixture to achieve a crumbly texture.
- If rhubarb is not available, you can substitute with tart apples or a mix of strawberries and rhubarb for a sweeter twist.
- For extra flavor, add a pinch of ground ginger to the rhubarb filling.
- Use quick oats instead of rolled oats for a finer crumble topping.
Storage
Store rhubarb crumble bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm bars gently in the oven at 300°F (150°C) for about 10 minutes to refresh the crumble texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars can be made a day ahead and stored covered at room temperature or refrigerated. This also allows the flavors to meld beautifully.
Can I freeze the rhubarb crumble bars?
Absolutely, freeze cut bars in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They keep well for up to 3 months. Thaw at room temperature before serving.
PrintRhubarb Crumble Bars with Oat Streusel Topping Recipe
These Rhubarb Crumble Bars feature a tangy rhubarb filling sandwiched between a buttery oat crust and a crunchy oat streusel topping. Perfectly balanced with cinnamon and lemon zest, they make a delightful snack or dessert with a comforting texture and vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (including cooling time: 2 hours 5 minutes)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup rolled oats
Filling
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Streusel Topping
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1 cup rolled oats
- 1/4 cup unsalted butter, chilled and cubed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking.
- Make the Crust: In a medium bowl, whisk together the flour, granulated sugar, and salt. Cut in the chilled butter and oats using a pastry cutter or your fingers until the mixture forms coarse crumbs. Press this mixture firmly into the bottom of the prepared baking pan. Bake the crust for 10 minutes to set.
- Prepare the Filling: While the crust bakes, combine the chopped rhubarb, granulated sugar, cornstarch, lemon zest, and vanilla extract in a separate bowl. Stir until the rhubarb is evenly coated with the mixture. Once the crust is done, spread the rhubarb filling evenly over the warm crust.
- Make the Streusel Topping: In another bowl, mix together the light brown sugar, cinnamon, flour, and rolled oats. Cut in the chilled butter until the mixture forms clumpy streusel. Evenly sprinkle this streusel topping over the rhubarb layer.
- Bake the Bars: Return the baking pan to the oven and bake for 30 to 35 minutes. Bake until the streusel topping is golden brown and the rhubarb filling is bubbling.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely on a wire rack. Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve.
Notes
- Ensure the rhubarb is evenly coated in sugar and cornstarch to prevent the bars from being too watery.
- Chilling the butter helps create a crumbly texture in both the crust and streusel topping.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and make sure oats are certified gluten-free.
- These bars are best served cooled or at room temperature, but can be slightly warmed if desired.
Keywords: Rhubarb crumble bars, oat streusel, rhubarb dessert, baked bars, fruit crumble bars, easy rhubarb bars
