Moist Rhubarb Crumble Bars

A simple, moist rhubarb crumble bars recipe that is easy to make and tastes fresh.

introduction

These Moist Rhubarb Crumble Bars are soft, slightly tart, and easy to bake. They use oats for a crumbly top and a juicy rhubarb layer. If you like fruit bars, try my favorite chocolate chip cheesecake bars for another easy dessert.

why make this recipe

• It is quick and uses common ingredients.
• The bars stay moist and firm up as they cool.
• They work for snacks, dessert, or potlucks.
• Rhubarb gives a bright, fresh taste that pairs well with cream or ice cream.

how to make Moist Rhubarb Crumble Bars

Follow simple steps: make the oat crumble, press half into the pan, add the rhubarb mix, then top with the rest of the crumble and bake. Let the bars cool before you cut them so they hold their shape.

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 :

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
2. In a bowl, mix rhubarb, granulated sugar, lemon juice, and vanilla extract.
3. In another bowl, combine flour, oats, brown sugar, baking powder, and salt.
4. Cut in the butter until the mixture is crumbly.
5. Press half of the mixture into the bottom of the baking dish.
6. Spread the rhubarb mixture over the crust.
7. Crumble the remaining oat mixture on top.
8. Bake for 30-35 minutes or until golden brown.
9. Allow to cool before cutting into bars. Cut into squares when cool.
10. Serve plain or with whipped cream or vanilla ice cream.

how to serve Moist Rhubarb Crumble Bars

Serve at room temperature or slightly warm. Add whipped cream or a scoop of vanilla ice cream for a richer dessert. They also pair well with a cup of tea or coffee.

how to store Moist Rhubarb Crumble Bars

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Let cool before sealing.
• Freezer: Wrap bars individually and freeze up to 2 months. Thaw at room temperature or warm gently.

tips to make Moist Rhubarb Crumble Bars

• Chop rhubarb into even pieces so it cooks evenly.
• Press the bottom layer firmly for a good crust.
• Do not overbake; check for a golden top and set center.
• Let the bars cool fully so they cut cleanly.
• Use softened butter for easier mixing.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb mix.
• Stir 1/2 teaspoon cinnamon into the oat mixture for warm spice.
• Fold in 1/4 cup chopped nuts into the crumble for crunch.
• Swap brown sugar for coconut sugar for a slight caramel note.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain any extra liquid before mixing so the bars are not too wet.

Q: Can I make this gluten-free?
A: Use a gluten-free flour blend and certified gluten-free oats in the same amounts.

Q: Why are my bars soggy in the middle?
A: They may need more baking time or too much juice was in the rhubarb. Drain some liquid or bake a few minutes longer.

Q: Can I double the recipe?
A: Yes. Use a 9×13 inch pan and check baking time; it may need a bit longer to set.

Moist Rhubarb Crumble Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A simple, moist rhubarb crumble bars recipe that is easy to make and tastes fresh.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
2. Mix rhubarb, granulated sugar, lemon juice, and vanilla extract in a bowl.
3. Combine flour, oats, brown sugar, baking powder, and salt in another bowl.
4. Cut in the butter until the mixture is crumbly.
5. Press half of the mixture into the bottom of the baking dish.
6. Spread the rhubarb mixture over the crust.
7. Crumble the remaining oat mixture on top.
8. Bake for 30-35 minutes or until golden brown.
9. Allow to cool before cutting into bars.
10. Serve plain or with whipped cream or vanilla ice cream.

---

Notes

Chop rhubarb into even pieces for even cooking. Let the bars cool fully before cutting for clean edges.

---

Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg