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Easy Rhubarb Crumble Bars

Easy Rhubarb Crumble Bars for a Perfect Summer Dessert

These Easy Rhubarb Crumble Bars transform seasonal delight into an irresistible dessert, balancing tartness with sweet buttery shortbread.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Filling
  • 4 cups Rhubarb (chopped) Or substitute with strawberries.
  • 1 cup White Sugar Granulated or caster sugar works well.
  • 1 cup Green Apple (grated) Can be omitted if needed.
  • 2 tablespoons Lemon Juice Optional for extra acidity.
  • 1/2 cup Water
For the Shortbread Base and Topping
  • 2 cups All-Purpose Flour Avoid bread flour for tenderness.
  • 1/2 teaspoon Sea Salt Enhances overall flavor.
  • 1 cup Unsalted Butter At room temperature.
  • 1 large Egg Can be omitted for a vegan version.
  • 1 teaspoon Vanilla Extract Opt for pure extract.
For the Crumble Topping (Optional)
  • 1/2 cup Sliced Almonds or Rolled Oats Feel free to leave out.

Equipment

  • Medium Pot
  • large mixing bowl
  • 9×9-inch baking pan
  • Parchment paper

Method
 

Prepare the Rhubarb Filling
  1. Chop fresh rhubarb into small pieces and add to a medium pot with sugar, grated apple, lemon juice, and water. Cook over medium heat until boiling, then reduce heat to low and stir frequently for 20–30 minutes until thickened. Let cool.
Make the Shortbread Dough
  1. In a large mixing bowl, combine flour, sugar, and salt. Incorporate butter, egg, and vanilla, blending until soft dough forms. Divide into two parts, reserving three-quarters for the base.
Assemble and Bake
  1. Preheat oven to 350°F (180°C). Grease or line a 9x9 inch baking pan. Press larger portion of dough into the bottom to create a base. Spread cooled rhubarb filling on top and crumble reserved dough evenly over.
Baking Time
  1. Bake for 35-40 minutes or until topping is golden brown. Let cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely before cutting.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Choose fresh rhubarb for the best results. Cool filling completely before adding it to the crust. Every oven is different, so start checking for doneness around the 35-minute mark.

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