Easy Rhubarb Crumble Bars with Oats

2 slices of rhubarb crumble bars piled up on a white plate.

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Easy Rhubarb Crumble Bars with Oats

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!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: International

Servings: bars

Calories: 324kcal

Author: Daniela Apostol

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 ⅔ cups)
100 g light brown sugar (½ cup)
75 g porridge oats (1 cup)
175 g melted butter (¾ cup)

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