Rhubarb Crumb Bars Recipes

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RHUBARB CRUMB BARS

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 16

Number Of Ingredients 13



Rhubarb Crumb Bars image

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  • Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  • Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  • Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

STRAWBERRY RHUBARB CRUMB BARS

If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13



Strawberry Rhubarb Crumb Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
  • Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
  • Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
  • Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
  • Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g

1 ⅓ cups all-purpose flour
½ teaspoon baking soda
1 pinch salt
1 ⅓ cups quick cooking oats
½ cup lightly packed light brown sugar
½ cup white sugar
¾ cup melted unsalted butter
2 teaspoons pure vanilla extract
1 ⅔ cups strawberries, hulled and diced
1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
1 tablespoon freshly squeezed lemon juice
⅓ cup white sugar
1 tablespoon cornstarch

RHUBARB CRUMBLE BARS

For this crumble bar recipe, I substituted 1 cup fresh blueberries for approximately 3 cups of chopped rhubarb. I also could not find coconut sugar, so I had to use just regular sugar.

Provided by Veronica Livingston

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 3h45m

Yield 8

Number Of Ingredients 16



Rhubarb Crumble Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray.
  • Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.
  • Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.
  • Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.
  • Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.
  • Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.
  • Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 30 g, Cholesterol 6.3 mg, Fat 3.5 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 102.6 mg, Sugar 15.1 g

cooking spray
⅓ cup water
¼ cup white sugar
3 cups chopped rhubarb
½ cup old-fashioned oats
2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
4 teaspoons pure maple syrup, room temperature
2 teaspoons unsalted butter, melted
⅔ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons unsweetened cashew milk, room temperature
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
4 tablespoons white sugar

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