Easy Rhubarb Crumb Bars

These Rhubarb Crumb Bars are incredibly easy and delicious! The rhubarb filling gets made within a few minutes. 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.

Jump to:

• Why these rhubarb bars are so good
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out more rhubarb recipes
• Easy Rhubarb Crumb Bars

Why these rhubarb bars are 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 dessert to whip up for a dinner party this season.

Ingredients Notes

Here are a few key ingredients that is used in these easy rhubarb crumb bars. 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 bars. 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 bars.

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 or shredded butter, flour, powdered sugar, and baking powder. Mix together using a fork or your hands, until small crumbs form (see photo below for reference). Set aside 2 cups of the base for the topping. Take the remaining 2 cups of topping and using your hands, press together to form bigger and smaller streusel pieces. This will be used for the sprinkle on top. Press in the refrigerator to chill.

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. Allow to cool as you wait for the base to finish baking.

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 30-40 minutes. Mine took 32 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

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