Lately, I have been all about rhubarb. It is so bright, and colorful. It’s nice to have some new colors around the kitchen.
To switch things up (and save my BF from eating a whole pie) I decided to make rhubarb bars.
My original plan was to make something reminiscent of lemon bars. A thin shortbread crust, with a thick layer of fruity curd, and a simple powder sugar topping.
But after chopping up a bunch of rhubarb I realized it wouldn’t be so easy to get the thick smooth filling that lemon bars have.
And thus, the rhubars were born.
Instead of using a thin layer of shortbread, I made a thicker layer of a cookie like crust that included butter, brown sugar, oats, and a few other things.
I wanted a simple filling that wasn’t too sweet. So to keep the true “rhubarb” flavor I simply chopped the rhubarb, added a little sugar and water and boiled it until it was a jam-like consistency.
After making the base and filling I couldn’t resist adding the crumble topping… Not that it’s necessary. you could easily use half the amount of the dough for the bottom and crumble the rest on top, but what’s the fun in that?
These bars are VERY addicting. They are not too tart or sweet, a perfect balance. The cookie base is nice and buttery, while the topping adds a nice crunch.
But I do recommend sharing! These would be perfect for a picnic or dinner party because the recipe makes a lot!
I know the ingredients list/steps look long, but don’t worry. The recipe is actually very simple and takes almost no time!
Rhubarb Bars
Ingredients
Base:
- 2 sticks unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 1/4 cups flour
- 1 tsp salt
- 1/2 cup rolled oats
Filling:
- 5-6 large rhubarb stalks (about 4 cups chopped rhubarb)
- 1/4 cup water
- 1/3 cup sugar
Crumble Topping:
- 1/2 cup cold unsalted butter cut into pieces
- 1/2 cup flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup rolled oats
Directions:
To make the base:
- Pre-heat the oven to 350ºF and line/grease a 9×13 pan.
- In a mixer cream together the butter and sugars for about 4 minutes.
- Then mix in the flour and salt.
- Carefully stir in the oats, making sure to not destroy them.
- Press the mixture into the bottom of the pan and bake for 10-12 minutes.
To Make the Filling:
- Chop the rhubarb and combine with the sugar and water in a saucepan.
- Over medium heat, cook the rhubarb until it reduces to a jam-like consistency. (All of the rhubarb should have disintegrated, and it should be thick!)
- While the rhubarb is cooking be sure to stir occasionally to prevent it from burning. You can also adjust the amount of sugar to how tart you want the filling to be. (Mine was somewhat tart, and not overly sweet – a nice balance.)
- Once it has reduced down, remove from the heat and allow to cool slightly while waiting for the base to finish baking.
To Make the Crumble:
- Mix together the flour, sugars, and oats.
- Using your hands or a pastry cutter, cut the butter into the dry ingredients until large crumbles form.
To assemble:
Once the base is done cooking, pour the rhubarb over the base and sprinkle the crumbles over the rhubarb layer. Bake at 350ºF for 25-30 minutes, or until golden brown and bubbly. Allow to cool before serving.
In retrospect, it probably would have been healthier to eat a whole pie. But why would I want to deprive anyone of the joy that is a rhubar?
About bigfatbaker
I’m right there with you on rhubarb. I’ve been eating SO much of it. These bars look delicious!
Could you please send me some rhubarb? I’ve never tried it. So curious! or maybe u could mail me some of those squares
I wish I could! If you can find it frozen, it’s a good substitute. I love rhubarb. It is super tart, but perfect raw dipped in a little sugar – sort of like a sweet tart!
3 sticks of butter? Rhubarb? I’m in. Thanks for sharing
I’ve never baked with rhubarb, or even ate anything with rhubarb in it. But it does look good. And I really like the way the squares look, with the touch of pink in the middle.
I bought rhubard the other day because I was going to make the strawberry rhubarb pie. But this one looks much more in line with a weight watcher diet, so I am going to make this today instead,. It also isn’t “Pie” which, as you know, I kinda have a slight aversion to making one. This also looks easy to freeze.
I can wrap them individually and give them to mom so she can feast on them when she wants something yummy. I imagine just letting them thaw and perhaps nuking on low just enuf to warm them a bit will do the trick. You know on 2nd thought, I will keep some in the freezer here at home just to have when I have a guest or two. They would be a nice treat for them.
Just a side note. You should grow some rhubarb. It is very hearty and even survives snow. It grows like a weed and doesn’t need much attention. Look it up on Wikipedia and you will see everything you may want to know and more about rhubarb.
I LOVE rhubarb but I have yet to bake with it. These bars look soooo good. I’ll definitely be trying them out.
What a lovely recipe. I love rhubarb, and baked rhubarb goodies always make me thankful for spring. Thank you for sharing this lovely concoction…and for your kind words on my own blog. Blessings!
Rhubars….it tickles me to say that so much.
These look delicious and the steps don’t look too long at all. Must acquire rhubarb soon.
These look absolutely amazing! I was dreaming about rhubarb bars today, and yours look perfect! I love the crumbly topping over the tart sweet rhubarb! Yum!
I can’t stop eating rhubarb and I think these rhubars are next on my list!
The bars look wonderful.
Those sound heavenly! They look gorgeous as well!!
What a fabulous invention! These look so delish…and who can resist a crumble topping??? Not me!
I made these the other day. OMG, they are delicious. In fact so delicious that I knew I had to get them out of my house. So, I cut them into small bars wrapped them individually. I then took some to my hairdresser. She loved them and hid the ones I gave her so that the rest of the people in the salon would not eat them all. She wanted to take them all home. I also gave some to my mom and she shared some with her friends. They were also in heaven. So, all in all they were a huge hit. Good job Erin
I’m glad everyone liked them. It’s nice the recipe makes so many, so you can share while still getting the chance to eat as much as you can, ha!
These look so crumbly and delicious! I’ve been all about the rhubarb lately, making pie and coffee cake and crisps. Yum.
I love this time of year!
Of all the rhubarb recipe’s I’ve seen lately this one grabbed my attention and held it. I think I may actually buy some of those woody red guys and try this sucker out.