Rhubarb Crumb Bars
User Reviews
4.5
Rhubarb Crumb Bars
Description
The rhubarb filling is prepared by slicing rhubarb stalks and simmering them with sugar, lemon juice, water, and vanilla until the mixture breaks down into a thick compote, maintaining some texture. This filling is allowed to cool before assembly.
The crust and crumb topping are made by pulsing flour, oats, brown sugar, baking soda, salt, and ground cardamom in a food processor, then incorporating pieces of cold butter until coarse crumbs form. Most of the mixture is pressed into a buttered baking pan to form the base.
After adding the cooled rhubarb filling evenly over the crust, the reserved crumb mixture is sprinkled on top. Baking until golden and set creates a contrast between the crisp topping and moist tangy filling. These bars are suitable for slicing and serving warm or cooled, offering a textured, flavorful dessert that celebrates rhubarb’s tartness balanced by a spiced buttery crust.
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 rolled oats old fashioned
- 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 this is 1 1/2 sticks, cut in pieces
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 9x13 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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 242mg | 10% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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