Rhubarb Crumble Bars with Oat Streusel
These delightful Rhubarb Crumble Bars feature a buttery shortbread crust, a tangy rhubarb filling, and a sweet, crunchy oat streusel topping. They're perfect for a spring dessert or a sweet snack with your coffee.
Preparation
20 min.
Cook / Bake
50 min.
Servings
12
Calories
320 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
For the Crust and Streusel
- 250 gall-purpose flour
- 100 grolled oats
- 175 gunsalted butter(cold, cut into cubes)Milch
For the Crust and Streusel
- 150 ggranulated sugar
- 1 Teelöffelvanilla extract
- 1 Prise(n)salt
- 500 gfresh rhubarb(trimmed and chopped into 1 cm pieces)
For the Rhubarb Filling
- 100 ggranulated sugar
- 2 Esslöffelcornstarch
- 1 Teelöffellemon zest
Instructions
Preheat your oven to 375°F (190°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
In a large bowl, combine the all-purpose flour, rolled oats, 150g granulated sugar, and salt. Add the cold, cubed butter and vanilla extract. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This will form both the crust and the streusel topping.
Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. Lightly press it down to form a firm crust. Bake for 15 minutes, or until lightly golden brown. While the crust bakes, proceed to prepare the filling.
In a separate medium bowl, combine the chopped rhubarb, 100g granulated sugar, cornstarch, and lemon zest. Toss gently to coat the rhubarb evenly. The cornstarch will help thicken the filling as it bakes.
Once the crust is partially baked, remove it from the oven. Spread the rhubarb filling evenly over the warm crust.
Sprinkle the remaining one-third of the crumble mixture over the rhubarb filling. Return the pan to the oven and bake for another 30-35 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial to ensure they set properly and are easy to cut.
Once completely cooled, cut the bars into 12-16 squares. Serve them as is, or with a scoop of vanilla ice cream for an extra treat.
💡 Tipp
Varianten
- Add a pinch of ground ginger or cinnamon to the rhubarb filling for added warmth.
- Mix in a handful of fresh raspberries or strawberries with the rhubarb for a berry-rhubarb combination.
Ersatz & Alternativen
- For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats.
- If fresh rhubarb is not available, you can use frozen rhubarb. Do not thaw it completely before mixing with the other filling ingredients.
Aufbewahrung
Store leftover rhubarb crumble bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Einfrieren
These bars can be frozen! Once completely cooled, wrap individual bars tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition per serving
Calories
320 kcal
Protein
3 g
Carbohydrates
48 g
Fat
14 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/rhubarb-crumble-bars-with-oat-streusel
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