Description
Rhubarb Crumble Bars are a delightful treat balancing tart rhubarb filling with a crumbly oat-based topping, offering a perfect mix of textures and flavors. Easy to prepare, they make a comforting dessert or snack enjoyed warm or cold.
Ingredients
Scale
- 1/3 cup water
- 1/4 cup white sugar
- 3 cups chopped rhubarb
- 1/2 cup old-fashioned oats
- 2 tablespoons whole wheat flour
- 1 teaspoon ground cinnamon
- 4 teaspoons pure maple syrup, at room temperature
- 2 teaspoons unsalted butter, melted
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cashew milk, at room temperature
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 tablespoons white sugar
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and coat an 8×4-inch loaf pan with cooking spray.
- In a saucepan, dissolve white sugar in water and bring to a low boil.
- Add chopped rhubarb, reduce heat, and simmer uncovered for about 10 minutes until soft; add water if needed.
- Remove rhubarb from heat and let cool.
- In a bowl, mix oats, whole wheat flour, and cinnamon; make a well in center and stir in maple syrup and melted butter until crumbly; set aside.
- In another bowl, whisk together all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk cashew milk, melted butter, vanilla extract, and white sugar until combined.
- Combine wet mixture into dry ingredients, stirring until dough forms.
- Press dough evenly into bottom of prepared loaf pan.
- Spread cooled rhubarb filling evenly over dough base.
- Sprinkle oat topping evenly over rhubarb layer.
- Bake for 15-19 minutes until juices bubble and crust is golden brown.
- Allow bars to cool completely in pan (at least 3 hours) before slicing and serving.
Notes
- Overcooking rhubarb can make filling too mushy; simmer until tender but not disintegrated.
- Do not overmix crust dough to avoid dense bars.
- Adjust sugar in filling according to tartness of rhubarb.
- Let bars cool completely for clean slicing and flavor melding.
- Store cooled bars in airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
- Reheat briefly in microwave to serve warm.
- Freeze tightly wrapped bars up to 3 months; thaw overnight before reheating.
- Optional: add nuts or shredded coconut to oat topping for extra texture.
- Substitutions: apples or strawberries for rhubarb; honey or agave for maple syrup; gluten-free flour for all-purpose; any plant-based milk for cashew milk.
- Prep Time: 20 minutes
- Cook Time: 15-19 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: rhubarb crumble bars, oat crumble bars, rhubarb dessert bars, easy rhubarb bars, summer dessert, tart and sweet bars