Sweet Rhubarb Crumb Bars
These delightful rhubarb crumb bars are a perfect balance of sweet and tart, featuring a buttery shortbread crust, a juicy rhubarb filling, and a golden crumb topping. They're easy to make and an ideal treat for spring and summer gatherings, or simply to enjoy with your afternoon coffee.
Preparation
20 min.
Cook / Bake
60 min.
Servings
9
Calories
350 kcal
Ingredients
for 9 servingsAmounts are automatically adjusted.
For the Crust and Crumb Topping
- 250 gall-purpose flour
- 100 ggranulated sugar
- Prise(n)salt(nach Geschmack)
For the Crust and Crumb Topping
- 150 gcold unsalted butterMilch
For the Rhubarb Filling
- 450 gfresh rhubarb
- 100 ggranulated sugar
- 20 gcornstarch
- 1 Teelöffelvanilla extract
- 1 Esslöffellemon juice
Instructions
Preheat your oven to 180°C (350°F). Lightly grease and flour an 8x8 inch (20x20 cm) baking pan, or line with parchment paper leaving an overhang on two sides for easy removal.
In a large bowl, whisk together 250g all-purpose flour, 100g granulated sugar, and a pinch of salt. Cut the cold 150g unsalted butter into small pieces and add it to the flour mixture. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs. Set aside about 1 cup (approx. 120g) of this mixture for the topping.
Press the remaining crumb mixture evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes, or until lightly golden. While the crust bakes, prepare the filling.
Wash and trim the rhubarb, then cut it into small pieces, about 1 cm (0.4 inches) thick. In a medium bowl, combine the chopped rhubarb with 100g granulated sugar, 20g cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Stir gently to coat the rhubarb evenly.
Once the crust is partially baked, remove it from the oven. Spread the rhubarb filling evenly over the hot crust.
Sprinkle the reserved crumb topping evenly over the rhubarb filling.
Return the pan to the oven and bake for another 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly. If the topping browns too quickly, you can loosely cover it with aluminum foil.
Remove the bars from the oven and let them cool completely in the pan on a wire rack before cutting into squares. This is crucial for the bars to set properly.
💡 Tipp
Nutrition per serving
Calories
350 kcal
Protein
3 g
Carbohydrates
50 g
Fat
16 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/sweet-rhubarb-crumb-bars
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