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Easy Rhubarb Crumble Bars

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A quick and simple one-bowl dessert featuring a buttery crumble topping and tart rhubarb filling, perfect for spring and summer.

Ingredients

Scale
  • 4 cups fresh rhubarb stalks, chopped
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine 2 cups flour, brown sugar, baking powder, salt, and cinnamon if using. Mix until evenly blended.
  3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized chunks.
  4. Set aside about 1 1/2 cups of the crumb mixture for topping. Press the remaining crumb base evenly into the bottom of the prepared pan.
  5. In the same bowl, toss chopped rhubarb with granulated sugar and vanilla extract until evenly coated.
  6. Spread the rhubarb mixture evenly over the crust layer in the pan.
  7. Sprinkle the reserved crumble topping evenly over the rhubarb layer.
  8. Bake for 40-45 minutes until topping is golden brown and filling bubbles gently. Tent with foil if topping browns too quickly after 35 minutes.
  9. Cool completely in the pan on a wire rack before slicing into bars.

Notes

Keep butter cold for a flaky crumble topping. Avoid overmixing the crumble to prevent a tough crust. If using frozen rhubarb, thaw and drain excess liquid to avoid soggy bars. Use a sharp knife wiped clean between cuts for neat slices. Bars taste better after chilling for a day.

Nutrition

Keywords: rhubarb crumble bars, easy dessert, one-bowl recipe, spring dessert, crumble topping, rhubarb dessert, quick baking

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