These Rhubarb Crumb Bars are incredibly easy and delicious! The rhubarb filling gets made within a few minutes over the stove top. Then the 4 ingredient buttery sugar base is also used as the streusel on top. It's decadent and perfect for the season!
I'm so excited to share this easy rhubarb crumb bars recipe today! It is perfectly sweet and just what you need for rhubarb season.
The base is also used as the streusel crumble on top, making it even simpler with less steps.
The rhubarb filling has strawberry jello in it, helping thicken the filling while it cooks.
For more rhubarb recipes, try Rhubarb Muffins, Rhubarb Streusel Muffins, and Easy Strawberry Rhubarb Cake.
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Why this rhubarb tart is so good
- Easy to make: Only a few simple steps!
- Rhubarb: Baking with rhubarb is always such a treat.
- Dinner party: This is a great tart to whip up for a dinner party this season.
Ingredients Notes
Here are a few key ingredients that is used in this rhubarb tart. For the full details and measurements, keep scrolling!
- Butter: I used unsalted butter, this will be cold.
- Flour: Make sure to use all-purpose flour.
- Strawberry Jello: This is placed in the rhubarb filling. It helps add some flavour but also thicken up the filling. If you don't have jello, add cornstarch instead.
- Rhubarb: I used bright pink rhubarb for that pop of colour in the tart. Regardless of the colour, it will still be tangy. Slice them into pieces (see photos below for reference). Rhubarb that is older in the season will be tougher and more stringy, so you may peel it if you want.
- White sugar: Both granulated white sugar and powdered sugar are used in the tart.
Step by step instructions
Here is how to make and bake these easy rhubarb crumb bars. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
Step 2 - Make the base. In a large bowl, add cold cut up butter, flour, powdered sugar, and baking powder. Mix together using a fork or your hands, until big and small crumbs form (see photo below for reference). Set aside 2 cups of the base for the topping.
Step 3 - Bake the base. Transfer the remaining crumb into the bottom of the pan and gently spread around and slightly up the sides. The base will form itself as it bakes, so just pressing it down lightly to form a nice soft buttery base! If you press it to hard, it will form a cracker-like crisp base. Bake for 15 minutes.
Step 4 - Make the rhubarb filling. Chop the rhubarb into 1/2" pieces. Set aside 1/2 cup of rhubarb for later. With the remaining rhubarb in the bowl, add white sugar, cornstarch, and strawberry jello. Mix together.
Step 5 - Make the rhubarb filling continued. Over low-to-medium heat add the water and allow it to heat up for 2-3 minutes. Then add in the rhubarb mixture. Stir together for 7-10 minutes until a thick filling has formed. Remove from heat and transfer into a hot-safe container. Stir in the remaining 1/2 cup of fresh rhubarb that you set aside earlier.
Step 6 - Assemble. Once the base has been baked, remove from the oven and pour the rhubarb filling evenly on top, leaving about a 1 cm border around. Then sprinkle the remaining crumb over top evenly.
Step 7 - Bake. Place the bars back into the oven and bake for 20-30 minutes. Mine took 25 minutes exactly. The bars are ready when the top is a light brown and the rhubarb jam is not sticky when you lightly touch it with your fingers.
Step 8 - Cool. Allow the rhubarb crumb bars to cool completely before slicing. If you slice them warm, they will fall apart. You can speed this up by placing it in the refrigerator. Once cooled, slice and enjoy!
These rhubarb crumb bars are best served day of or next day. Place them in an airtight container in your refrigerator for up to 5 days.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Don't press the base down to firmly. Just loosely and gently press it down!
- Make a slight border along the edge. This will prevent the filling from leaking underneath! Also leave about a 1 cm border all around when spreading the rhubarb filling.
FAQ
Why do you set aside rhubarb for later?
When the filling is made the rhubarb softens and falls apart. Adding fresh rhubarb helps add more texture into the filling! You don't have to do this if you don't want to, but I love how the filling turned out doing it this way.
How do I know my bars are ready?
When the top is light brown, and a toothpick inserted in the middle comes out almost completely dry (a little bit of jam on the toothpick is okay, as it'll set as it cools).
Check out more rhubarb recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Easy Rhubarb Crumb Bars
Ingredients
For the base/sprinkle
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 2/3 cups powdered sugar or white granulated sugar
- 1 1/4 cups cold butter
For the rhubarb filling
- 4 1/2 cups rhubarb about 500g, sliced 1/2”
- 1/4 cup white sugar
- 5 tbsp water
- 2 tbsp cornstarch
- 1 tbsp strawberry jello*
Instructions
- Preheat the oven to 350℉/176℃. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
- In a large bowl, add cold butter, flour, powdered sugar, and baking powder. Mix together to combine using a fork or your hands, until big and small crumbs form. Set aside 2 cups of the base for the topping.3 cups all-purpose flour, 1/2 tsp baking powder, 2/3 cups powdered sugar, 1 1/4 cups cold butter
- Transfer the remaining crumb into the bottom of the pan and gently spread around and slightly up the sides. Lightly press it down. The base will form itself as it bakes, so you don't need to press it down to hard (this will cause a cracker-like crisp base). Lightly pressing it down will form a delicious soft and buttery base. Bake for 15 minutes.
- Chop the rhubarb into 1/2" pieces. Set aside 1/2 cup of rhubarb for later. With the remaining rhubarb in the bowl, add white sugar, cornstarch, and strawberry jello. Mix together.4 1/2 cups rhubarb, 1/4 cup white sugar, 5 tbsp water, 2 tbsp cornstarch, 1 tbsp strawberry jello*
- Over low-to-medium heat add the water and allow it to heat up for 2-3 minutes. Then add in the rhubarb mixture. Stir constantly for 7-10 minutes until a thick filling has formed. Remove from heat and transfer into a hot-safe container. Stir in the remaining 1/2 cup of fresh rhubarb that you set aside earlier.
- Once the base has been baked, remove from the oven and pour the rhubarb filling evenly on top, leaving about a 1 cm border from the edge. Then sprinkle the remaining crumb over top evenly.
- Place the bars back into the oven and bake for 20-30 minutes. Mine took 25 minutes exactly. The bars are ready when the top is a light brown and the rhubarb jam is not sticky when you lightly touch it with your fingers.
- Allow the rhubarb crumb bars to cool completely before slicing. If you slice them warm, they will fall apart. You can speed this up by placing it in the refrigerator. Once cooled, slice and enjoy!
- These rhubarb crumb bars are best served day of or next day. Place them in an airtight container in your refrigerator for up to 5 days.
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