Irresistible Rhubarb Crumble Bars Recipe in 5 Simple Steps

Oh, rhubarb crumble bars—where do I even begin? These little squares of joy have been my go-to springtime treat ever since I first tasted them at my aunt’s farmhouse years ago. That perfect buttery crust, the tangy-sweet rhubarb filling, and that irresistible crunchy topping? Pure magic. I remember sneaking seconds (okay, thirds) straight from the pan, still warm and fragrant with cinnamon. Now, I make them every year when rhubarb season hits, and they disappear just as fast. Trust me, once you try these rhubarb crumble bars, you’ll understand why they’re a staple in my kitchen—and hopefully yours too!

Why You’ll Love These Rhubarb Crumble Bars

Let me count the ways these bars will steal your heart (and your snack drawer):

• So easy – Just mix, layer, and bake. No fancy skills needed!
• That perfect bite – Buttery crust + tangy rhubarb + crunchy topping = pure harmony
• Works for any occasion – Fancy enough for dessert, casual enough for breakfast (no judgment here)
• Spring in every bite – That bright rhubarb flavor just sings of sunny days
• Freezer-friendly – Make a double batch and stash some for later cravings

Honestly? These might just become your new obsession. Mine certainly did!

Save

Ingredients for Rhubarb Crumble Bars

Gathering the right ingredients is half the battle with these rhubarb crumble bars—and trust me, every single one plays a starring role. Here’s what you’ll need (and why each matters):

• 2 cups all-purpose flour – The backbone of our buttery crust and crumble topping. I always spoon and level mine to avoid packing too much in.
• 1/2 cup granulated sugar – For that subtle sweetness in the crust. Don’t be tempted to reduce it—this balances the tart rhubarb perfectly.
• 1/2 teaspoon salt – My secret weapon! It makes all the flavors pop.
• 1 cup unsalted butter, cold and cubed – Cold is key here—I pop mine in the freezer for 10 minutes before using. The cubes should be about pea-sized for perfect crumbling.
• 2 cups chopped rhubarb – Fresh is best! Cut into 1/2-inch pieces (about 3-4 stalks). Pro tip: no need to peel—the pink skin adds gorgeous color.
• 1/4 cup cornstarch – This keeps the filling from getting too runny. Arrowroot works too if you’re out.
• 1/2 cup brown sugar – Pack it firmly for that caramel depth in the filling. Light or dark both work—I prefer dark for extra richness.
• 1 teaspoon vanilla extract – The magic touch that ties everything together. Splurge on the good stuff!
• 1/2 teaspoon cinnamon – Just enough to warm things up without overpowering the rhubarb.

See? Nothing fancy—just honest ingredients that create something extraordinary together. Now let’s get mixing!

How to Make Rhubarb Crumble Bars

Alright, let’s get to the fun part—turning these simple ingredients into those irresistible rhubarb crumble bars! Don’t let the layers fool you—this is one of those “looks fancy but secretly easy” recipes. Just follow these steps, and you’ll have a pan of golden, crumbly goodness in no time.

Save

Preparing the Crust

First things first—preheat that oven to 350°F (175°C). Trust me, you don’t want to realize it’s not hot enough when your crust is ready to bake! While it heats up, line your 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This little trick makes lifting the bars out so much easier later.

Now, grab a big bowl and whisk together the flour, granulated sugar, and salt. Time for the butter! Toss in those cold cubes and start working them in with a pastry cutter (or your fingers if you’re feeling hands-on). You’re aiming for a texture like coarse sand with some pea-sized butter bits still visible—that’s what gives the crust its perfect flakiness. Once it looks right, press about half of this mixture firmly into the bottom of your prepared pan. I use the bottom of a measuring cup to really pack it down evenly. Pop it in the oven for 15 minutes—you’ll know it’s ready when the edges just start turning golden.

Making the Rhubarb Filling

While the crust bakes, let’s make that gorgeous pink filling. In another bowl, toss together the chopped rhubarb, cornstarch, brown sugar, vanilla, and cinnamon. The cornstarch might look like a lot at first, but it’s crucial for thickening all those delicious rhubarb juices. Keep mixing until every piece is nicely coated—you’ll see the sugar start to draw out some moisture from the rhubarb, which is exactly what we want.

When the crust comes out (careful, it’s hot!), spread the rhubarb mixture evenly over it. I like to use a rubber spatula for this—it helps get every last bit of that sweet-tart goodness onto the crust. Don’t worry if it looks like a lot of filling; it’ll settle as it bakes.

Adding the Crumble Topping

Remember that remaining crumble mixture? Time to put it to work! Sprinkle it evenly over the rhubarb layer—no need to press it down. I like to leave some bigger clumps here and there for extra texture. The key is to cover most of the filling while still letting little bits of pink peek through.

Back into the oven it goes for 30-35 minutes. You’ll know it’s done when the topping is golden brown and you can see bubbly juices around the edges. Resist the urge to cut into it right away—let it cool completely in the pan (about 2 hours) so the filling can set. I know, the wait is torture, but it’s worth it for clean slices!

Save

Tips for Perfect Rhubarb Crumble Bars

After making these rhubarb crumble bars more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-worthy results every time. Here are my can’t-live-without tips:

• Butter temperature is everything – Keep it fridge-cold until the very last second. I even chill my bowl and pastry cutter in summer! Cold butter = flaky layers.
• Don’t skimp on the rhubarb prep – Cut uniform 1/2-inch pieces so they cook evenly. Too big = crunchy bits, too small = mush.
• Patience pays with cooling – I know it’s hard, but let them cool completely before cutting. That 2-hour wait lets the filling set so you get clean squares, not gooey messes.
• Customize the sweetness – If your rhubarb is extra tart, bump the brown sugar in the filling to 3/4 cup. Taste a piece raw to gauge.
• Bake on the middle rack – This prevents the bottom from over-browning while the topping gets perfectly crisp.

One last secret? I always make a double batch—these disappear faster than you’d believe!

Variations for Rhubarb Crumble Bars

One of my favorite things about these rhubarb crumble bars? How easily you can tweak them to match your mood or what’s in season! Here are my go-to twists that keep this recipe exciting year after year:

• Strawberry-rhubarb dream – Replace half the rhubarb with chopped strawberries for a classic combo. The berries add natural sweetness, so you can reduce the brown sugar to 1/3 cup if you like. The pink swirls look gorgeous too!
• Ginger kick – Swap the cinnamon for 1/2 teaspoon ground ginger + 1/4 teaspoon cardamom. For extra zing, toss in 2 tablespoons of crystallized ginger with the rhubarb. It’s my winter favorite—warms you right up!
• Nutty crunch – Add 1/2 cup chopped pecans or almonds to the crumble topping. Toast them first for maximum flavor. The nuttiness plays so nicely with the tart rhubarb—my husband begs for this version.

See? With just a few tweaks, you’ve got a whole new dessert. The basic recipe is so forgiving—once you’ve mastered it, the variations are endless. What’ll you try first?

Serving and Storing Rhubarb Crumble Bars

Okay, here’s where your patience gets tested—but trust me, good things come to those who wait! Let those rhubarb crumble bars cool completely in the pan, about 2 hours. I know, I know—the smell is intoxicating, but cutting into them too soon means messy, crumbly squares (been there, regretted that).

When they’re finally cool, use the parchment paper overhang to lift the whole slab onto a cutting board. A sharp chef’s knife works best—wipe it clean between cuts for picture-perfect edges. I like to cut them into 12 generous squares, but you do you! These bars are delicious at room temp, but oh my goodness, warmed slightly with a scoop of vanilla ice cream? Absolute heaven.

Now, storage! These keep beautifully in an airtight container at room temp for 2 days (if they last that long). For longer storage, pop them in the fridge for up to 5 days—just let them come to room temp before serving, or warm them for 10 seconds in the microwave. Freezing? Absolutely! Layer them between parchment in a freezer-safe container for up to 3 months. Thaw at room temp when the craving hits—they’ll taste just-baked all over again.

Save

Rhubarb Crumble Bars FAQs

Still have questions? Drop them in the comments—I love helping troubleshoot baking adventures!

Nutritional Information

Now, I’m no nutritionist, but I know many of you like to keep track of what you’re enjoying—so here’s the scoop on these rhubarb crumble bars! Remember, these are just estimates (your exact amounts might vary depending on your ingredients and how big you cut those squares).

Per serving (1 bar, based on 12 servings per pan):

• Calories: 220
• Total Fat: 10g (Saturated Fat: 6g)
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 15g
• Protein: 2g
• Sodium: 50mg

A little note from my kitchen to yours: These numbers can change if you tweak the recipe (like using less sugar or swapping in gluten-free flour). And hey—life’s too short not to enjoy dessert sometimes, right? Everything in moderation, including moderation!

There you have it—everything you need to make the most irresistible rhubarb crumble bars this side of your grandma’s kitchen! Whether you’re a seasoned baker or just starting out, this recipe is foolproof, forgiving, and guaranteed to impress. I can’t wait for you to experience that first bite—the buttery crunch giving way to that perfect sweet-tart filling. So what are you waiting for? Grab that rhubarb and get baking! And when you do, I’d love to hear how it went—drop a comment below with your results, tweaks, or any “aha!” moments. Happy baking, friends!

Irresistible Rhubarb Crumble Bars Recipe in 5 Simple Steps

Save

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious rhubarb crumble bars with a buttery crust, tangy rhubarb filling, and a crunchy crumble topping. Perfect for dessert or a sweet snack.

• Author: PureCookingJoy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 cups chopped rhubarb
• 1/4 cup cornstarch
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. In a bowl, mix flour, granulated sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.
3. Press half the mixture into the bottom of the pan. Bake for 15 minutes.
4. In another bowl, combine rhubarb, cornstarch, brown sugar, vanilla, and cinnamon. Spread over the baked crust.
5. Sprinkle the remaining crumble mixture on top. Bake for 30-35 minutes until golden.
6. Let cool before cutting into bars.

Notes

• Store in an airtight container for up to 3 days.
• For extra flavor, add a pinch of nutmeg to the crumble.
• Serve with vanilla ice cream for a decadent treat.

Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 15g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg