Description
Delightful rhubarb bars with a crumbly topping, perfect for spring gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour, divided
- 4 cups chopped fresh rhubarb (about 1 lb)
- 1 cup granulated sugar (for filling)
- 1/4 cup all-purpose flour (for filling)
- 1/2 teaspoon ground cinnamon
- 1/2 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing it or lining it with parchment paper.
- Cream the softened butter and 1/2 cup of granulated sugar together until fluffy.
- Mix in 2 cups of all-purpose flour and 1/4 teaspoon of salt until everything is just combined into a soft dough.
- Press this dough mixture evenly into the bottom of the baking dish and bake for about 15 minutes until the edges are slightly golden.
- While the crust is baking, wash and chop the rhubarb. In a bowl, combine chopped rhubarb with 1 cup sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon, and toss until well coated.
- In another bowl, mix together brown sugar, rolled oats, and the remaining flour. Cut in 1/2 cup softened butter until the mixture resembles coarse crumbs.
- Spread the rhubarb filling over the pre-baked crust and sprinkle the crumbly topping over it.
- Bake for an additional 30-35 minutes until the topping is golden and the filling is bubbly.
- Allow the bars to cool completely before slicing into squares.
Notes
Store leftover bars in an airtight container. They can be kept at room temperature for a couple of days but are best refrigerated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg