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Rhubarb Crumb Bars

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Rhubarb Crumb Bars

Roberta Reynolds
The first sign of spring in many gardens is the sight of little leaves of rhubarb peeking through the earth (and sometimes even the snow!). When weather turns warm enough to be outside for a while in the sun, our thoughts turn to a spring picnic. These bars are a nice treat, pack easily and will travel with you wherever you go. They are also a nice snack or quick desert any time.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes

Ingredients
  

  • CRUMB BAR BASE
  • 1 cup 2 sticks room temperature butter
  • 2 cups sugar 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • RHUBARB FILLING
  • 4 cups rhubarb sliced into ¼ inch pieces
  • 2 tablespoons brown sugar ½ cup flour
  • CRUMB TOPPING
  • 8 tablespoons 1 stick melted butter
  • 1 cup brown sugar
  • ½ teaspoon salt
  • 1 ½ cups unbleached flour

Instructions
 

  • FOR THE CRUMB BAR BASE:
  • Using an electric mixer, beat butter with sugar until light and fluffy.
  • Beat in eggs, one at a time (one minute between each egg addition).
  • Add vanilla extract.
  • Turn mixer to low speed and add flour, baking powder, and salt and mix until combined.
  • Spread mixture into a 9x13 inch-baking pan that has lined with foil, allowing the foil to hang over the sides of the pan by one inch on all sides. Spray with cooking spray.
  • RHUBARB FILLING
  • Toss together rhubarb, brown sugar, and flour.
  • Sprinkle on top of Crumb Bar Base.
  • CRUMB TOPPING
  • Stir together melted butter, brown sugar, and salt.
  • Lightly stir in flour, then ‘smoosh’ mixture together with your fingers so flour forms clumps.
  • Sprinkle on top of Crumb Bar Base and Rhubarb.
  • Bake at 350 degrees for about 60-80 minutes, or until internal center temperature reaches 210 degrees.
  • Cool, cut into bars, and serve.

They say good things come to those who wait, and I think we’ve all waited long enough for Rhubarb Crumb Bars. Truth be told, these guys are really more like crumb cakes than any resemblance to a cookie-type bar. The bottom layer is a whole lot like a pound cake batter, which makes it tender, rich, and quite buttery I’m not afraid to say. Add a layer of ruby red rhubarb for a nice, tart center, and top the whole works with a brown sugary crumb topping. They are sturdy, pack and travel well, but also are right at home at a bridal shower or graduation party. The recipe comes together in three phases, so let’s get going!

First and foremost, hunt down some rhubarb. If you can find the brilliant red variety, this is the place to use it because looks make a difference in this particular. recipe. Lucky for me, my sister has a rogue patch of the bright red stuff, so my mom Neeners secreted some away just for these bars. As in all thievery, she expected a cut of the final product. I have the green-stalked variety at my house, and if that’s what you can find – go for it. It will taste just the same but just be more green than red in the middle.

This recipe is broken into three parts. It has a base, a filling, and a crumb topping. Life being what it is, we start with the base, which I have mentioned before is more like a Pound Cake batter. You can check out in the photos how much it has that dense and rich-looking pound cake appearance. The base is the first thing that goes into the baking dish.

. Please note that said baking dish has been lined with foil with the sides hanging over. This is important, and will allow you to pop the whole thing out when it’s cool and slice it up without all of those pesky corners causing problems with your spatula. The rhubarb mixture goes onto the base, and we march right along to step 3, the crumb topping. Once that is accomplished, it goes over the top of the rhubarb and the whole thing goes into the oven. …and you will be quite happy when it comes out!

PLEASE NOTE: This is a big old recipe, and bakes more than a good hour. The only tricky part is that it can be quite difficult to know when the bars are baked through. I am speaking from experience and learned this one the hard way – I prefer not to go into detail about what happened. My best advice would be to use an instant read thermometer as opposed to the old ‘toothpick coming out clean’ routine. It will be done when the internal temperature at center registers 210 degrees. And when that happens, let it cool for 20 minutes or so, then gently lift him out on your handy little sling set up. TRY to let it cool all the way before slicing.

And once they are cooled and you have had your fill, feel free to invite you family and friends in for some. Thanks so much for reading today! xoxoxoxo Just a moment of background: I had the idea of these bars in my head for weeks before I made them, and looked all over the place for a recipe to work from. After searching high and low, I am convinced this is the one. It comes originally from Martha Stewart, and I’ve just changed it up just a little. Here’s a link to her original delicious recipe. Martha’s Rhubarb Crumb Bars.

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!