Rhubarb Crumb Bars are the perfect portable sweet treat for any potluck or picnic.
These Rhubarb Crumb Bars have become my go-to sweet treat the past month. I have been taking full advantage of rhubarb season by picking up a bunch or two each time that I am at my local farmers market. I have served these bars to so-called rhubarb haters and they all love them! So if you think that you aren’t a fan of rhubarb, I highly recommend giving rhubarb a second chance by making these crowed-pleasing bars!
The color of your rhubarb filling will depend on the depth of color of the rhubarb stalks. When I photographed the recipe, the rhubarb that I used was more on the pale green, light pink side. I definitely prefer when the rhubarb is a deep red color, but the farmer’s market only had lighter color rhubarb. When I made the recipe again, I used deeper red rhubarb and that produced a more vibrant color filling.
These Rhubarb Crumb Bars is very easy to make. First the rhubarb gets cooked down on the stove with some sugar and water. I use just enough sugar to balance the naturally tartness of the rhubarb; still allowing the rhubarb’s tartness to shin through. For the crust, I tried using both coconut oil and vegan butter. I much preferred the vegan butter over the coconut oil. I found with the coconut oil, the crust didn’t hold together how I wanted it to.
I think you’ll find these Rhubarb Crumb bars to be:
with a hint of sweetness
A portable treat perfect for a picnic
& a crowd pleaser
I hope that you enjoy these Rhubarb Crumb Bars as much as we did! If you do, I’d love to see your photos on Instagram at #thymeandlove!
- 1 Pound Rhubarb, cut into 1 inch pieces
- ½ Cup Cane Sugar
- ¼ Cup Water
- 1 Tablespoon Lemon Juice
- ½ Tsp Vanilla Extra
- 1½ Cups All-Purpose Flour
- 1½ Cups Rolled Oats
- 1 Cup Brown Sugar
- 1 Tsp Cinnamon
- ½ Tsp Baking Soda
- ½ Tsp Salt
- ¼ Tsp Freshly Grated Nutmeg
- ¾ Cup Vegan Butter, softened at room temperature
- Preheat the oven to 350 F. Grease a 9 by 13 pan.
- In a large pot, add the diced rhubarb, water, sugar, and lemon juice. Bring to a boil then reduce heat to a simmer. Cook until the rhubarb has softened, about 20 minutes. Turn off the heat and stir in the vanilla. Let cool a few minutes. After the rhubarb has cooled slightly, carefully transfer the mixture to a blender. Blend until smooth. Set aside until needed.
- In a large mixing bowl, add the flour, rolled oats, brown sugar, cinnamon, baking soda, salt, nutmeg. Stir. Add in the soften butter and mix until fully incorporated and the mixture resembles coarse crumbs. Reserve 1 cup of the mixture for the topping.
- Add the remaining mixture to the greased baking pan and pat down the mixture into an even level.
- Pour the rhubarb filling on top of the crust and spread it evenly. Crumble the reserved crust mixture on top of the filling.
- Bake 35-40 minutes, or until the filling has set. The bars will continue to firm up as they cool.
- Let the bars cool completely before cutting.
Recipe adapted from The View from Great Island.