Easy Rhubarb Crumble Bars with Oats, a fantastic Spring and Summer dessert that is comforting and indulgent, perfect for an afternoon tea or a simple seasonal bake. They are everything you love about a classic rhubarb crumble or crisp, but in a easy-to-slice bar form. Serve with warm custard or the ice cream of your choice, and you are in for a treat!
Rhubarb is an absolute delight in any bake, whether on its own or paired with other seasonal fruit. It might have the reputation of being tart and bland, but it's actually so packed with a unique strong flavour.
It's one of those underrated vegetables that is everywhere at this time of the year, and it's mostly added to crumbles, but there is so much more you can make with it without being the same dish over and over again.
I absolutely love my strawberry and rhubarb jam, rhubarb upside down cake, strawberry and rhubarb loaf cake, strawberry and rhubarb pie and strawberry rhubarb and gooseberry crumble, all different desserts that make the most of rhubarb.
And these rhubarb crumb bars are everything I love about a good bake! The filling is lightly sweetened and thickened with cornflour for a jammy texture while the crumble is buttery and golden with a good crunch coming from oats.
This recipe has a simple ingredient list, a lower sugar than a lot of other crumble bar recipes out there, which makes it cleaner and more minimal, ideal for an easy family bake.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The filling
- rhubarb - chopped in small cubes, I used fresh rhubarb for the best consistency, frozen rhubarb would have to be thawed first
- sugar - I used granulated sugar, but you can use whatever you have available
- cornflour - to lightly thicken the filling, otherwise it can become too soggy
- lemon juice - to balance out the flavours
- water - if you use frozen rhubarb, you won't need the water, and the rhubarb would release quite a bit
The crumble
- flour - I used plain, everyday flour, there is no need for anything else
- oats - porridge oats or jumbo oats, the texture will be slightly different depending on what you use
- melted butter - I used salted butter, unsalted can be used too, but I would add a pinch of salt
- light brown sugar - packs a delicate caramel-like flavour, but regular sugar can be used too
Step-by-step photos and instructions
- add the chopped rhubarb, sugar, lemon juice, water and cornflour to a pan and mix well
- leave it to simmer for 2-3 minutes for a jammy texture
- in a large mixing bowl add the flour, oats, light brown sugar and melted butter and mix to get a crumbly texture
- line a square baking tray (mine is 20x20 cm, 8x8 inches) with non-stick paper and spread half of the mixture over
- press down firmly using a spoon so you have a compact bottom layer.
- add the rhubarb filling in one even layer, then scatter the remaining crumble mixture over the filling
- bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 50 minutes or until golden
- remove it from the oven and leave it to cool down completely before slicing
Expert tips
Allow the crumble to cool down completely before removing it from the tray and slicing it. Using non-stick paper helps massively, as you can remove it easily from the tray. Once cooled down, the crumble can be sliced really nicely and neatly.
You can also add strawberries to the filling if you wish, just chop them into similar size to the rhubarb, the filling might need to cook for a little bit longer, as the strawberries will release more liquid.
Other crumble bars you might like
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Easy Rhubarb Crumble Bars with Oats
Ingredients
For the filling
- 250 g fresh rhubarb (2 cups)
- 4 tablespoon granulated sugar
- ½ tablespoon lemon juice
- 1 tablespoon cornflour ( corn starch)
- 2 tablespoon water
For the crumble
- 200 g plain flour (1 â…” cups)
- 100 g light brown sugar (½ cup)
- 75 g porridge oats (1 cup)
- 175 g melted butter (¾ cup)
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Instructions
- To make the filling, chop the rhubarb into small cubes, and add them to a pan together with the sugar, cornflour, water and lemon juice.
- Mix well, then leave it to simmer on a low to medium heat for 2-3 minutes for a slightly jammy texture.
- To make the crumble, add the flour, oats and sugar to a mixing bowl, and mix.
- Pour over the melted butter and mix again for a crumbly texture.
- Line a square baking tray (mine is 20x20 cm / 8x8 inches) with non-stick paper, and add half of the crumble mixture.
- Press down firmly for an even layer.
- Top with the rhubarb filling, then scatter the remaining crumble on top.
- Bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 50 minutes or until golden.
- Remove it from the oven and allow it to cool down completely before removing it from the tray and slicing it.
Video
Notes
- Allow the crumble to cool down completely before removing it from the tray and slicing it. Using non-stick paper helps massively, as you can remove it easily from the tray. Once cooled down, the crumble can be sliced really nicely and neatly.
- You can also add strawberries to the filling if you wish, just chop them into similar size to the rhubarb, the filling might need to cook for a little bit longer, as the strawberries will release more liquid.
Nutrition
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