Absolutely! Here’s a delightful recipe for Rhubarb Crumble Bars that combines a buttery oat crust, a sweet-tart rhubarb filling, and a crunchy crumble topping. Perfect for spring and summer gatherings!
🍓✨ Rhubarb Crumble Bars
Ingredients
For the Rhubarb Filling:
• 3½ cups (550g) diced rhubarb (about 4–5 long stalks)
• ⅓ cup (65g) granulated sugar
• Zest and juice of 1 lemon
• 2½ teaspoons cornstarch
For the Base:
• ½ cup (100g) granulated sugar
• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• ⅔ cup (150g) salted butter, softened
• 1 large egg
For the Crumble Topping:
• 1 cup (100g) old-fashioned rolled oats
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla sugar (or ½ teaspoon vanilla extract)
• ½ cup (100g) salted butter, melted
Instructions
1. Preheat Oven: Set your oven to 400°F (200°C). Grease a 9-inch square baking pan and set aside.
2. Prepare the Rhubarb Filling:
• In a saucepan, combine the diced rhubarb, sugar, lemon zest, and lemon juice.
• Cook over medium heat until the rhubarb releases its juices and begins to soften.
• Stir in the cornstarch and continue cooking until the mixture thickens. Remove from heat and let it cool.
3. Make the Base:
• In a mixing bowl, combine the sugar, flour, and baking powder.
• Add the softened butter and mix until the mixture resembles coarse crumbs.
• Add the egg and mix until a dough forms.
• Press the dough evenly into the prepared baking pan.
4. Prepare the Crumble Topping:
• In a separate bowl, mix together the oats, sugar, and vanilla sugar.
• Add the melted butter and stir until the mixture is crumbly.
5. Assemble the Bars:
• Spread the cooled rhubarb filling evenly over the base.
• Sprinkle the crumble topping over the rhubarb layer.
6. Bake:
• Bake in the preheated oven for 35–40 minutes, or until the top is golden brown.
• Remove from oven and let it cool completely in the pan before cutting into bars.
Tips:
• For an extra flavor twist, consider adding a pinch of cinnamon or nutmeg to the rhubarb filling.
• These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Enjoy your homemade Rhubarb Crumble Bars! If you have any dietary preferences or need suggestions for variations, feel free to ask.