Rhubarb 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
Scale
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
