Rhubarb Crumb Bars Recipes

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RHUBARB CRUMBLE BARS



Rhubarb Crumble Bars image

The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!

Provided by Michaela Kenkel

Categories     Bars

Time 50m

Number Of Ingredients 10

1 cup (2 sticks) butter, softened
1 cup brown sugar
1 1/2 cups oatmeal
1 1/2 cup flour
1/2 teaspoon baking soda
3 cups rhubarb, diced
1 1/2 cups sugar
2 teaspoons vanilla
1/4 cup water
3 Tablespoons corn starch

Steps:

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
  • FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
  • CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
  • Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
  • Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.

Nutrition Facts : Calories 124 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 30 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

RHUBARB CRUMB BARS



Rhubarb Crumb Bars image

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 16

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  • Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  • Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  • Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g

STRAWBERRY RHUBARB CRUMB BARS



Strawberry Rhubarb Crumb Bars image

If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ⅓ cups all-purpose flour
½ teaspoon baking soda
1 pinch salt
1 ⅓ cups quick cooking oats
½ cup lightly packed light brown sugar
½ cup white sugar
¾ cup melted unsalted butter
2 teaspoons pure vanilla extract
1 ⅔ cups strawberries, hulled and diced
1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
1 tablespoon freshly squeezed lemon juice
⅓ cup white sugar
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
  • Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
  • Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
  • Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
  • Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g

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