Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw it completely and drain any excess liquid (give it a gentle squeeze in a clean towel). You might need an extra tablespoon of cornstarch since frozen rhubarb tends to release more juice. I do this all winter when fresh rhubarb's out of season—works like a charm!

How long do rhubarb crumble bars stay fresh?

At room temp in an airtight container, they're perfect for 2 days. After that, pop them in the fridge for up to 5 days. The crumble topping softens a bit, but 10 seconds in the microwave brings back that just-baked magic. For longer storage, freeze them—they'll keep beautifully for 3 months!

My bars turned out soggy—what went wrong?

Oh no! Usually this happens if: 1) The rhubarb wasn't patted dry enough (especially if using frozen), 2) The crust didn't get that initial 15-minute bake to set up, or 3) You cut them while still warm. Next time, make sure to drain rhubarb well, don't skip the pre-bake, and—I know it's hard—wait those full 2 hours to cut!

Can I make these gluten-free?

You bet! Swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur's). The texture might be slightly more crumbly, but still delicious. Just check that your cornstarch is GF too—some brands process it with wheat.

Why is my crumble topping not, well, crumbly?

if it's more like a solid layer, your butter was probably too warm. Next time, keep everything ice-cold—I even chill my flour! If it's already mixed, pop the bowl in the fridge for 15 minutes before sprinkling. And don't press it down—just scatter it loosely for maximum crunch.

Irresistible Rhubarb Crumble Bars Recipe in 5 Simple Steps

Name: Irresistible Rhubarb Crumble Bars Recipe in 5 Simple Steps
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

Irresistible Rhubarb Crumble Bars Recipe in 5 Simple Steps

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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

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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

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Instructions

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

Find it online: https://purecookingjoy.com/rhubarb-crumble-bars-recipe/