Rhubarb Crumb Bars

Rhubarb crumb bars are a cross between coffee cake and a fruit crumble... which can only mean one thing: yum!

I have been dying to try this recipe for awhile. It was worth the wait- especially if you're rhubarb fiend. I never would have thought to use it in this form so the result was a pleasant surprise.

The rhubarb maintains its freshness; the long baking time ensures a tender texture. There's not as much of a zest flavor like the the Rhubars, so feel free to slip in some lemon juice.

The cake is thick but not dense. It has a very neutral flavor in order to soak up the juices from the rhubarb. Don't worry... that's where the crumble on top comes in.

As with any crumble... it's sugary goodness. Brown sugar and butter is a guarantee for crack. Use less crumble if you want to taste more rhubarb.

The original recipe is for strawberry and rhubarbs- but I wanted to use all the beautiful rhubarb in the fridge. If you want strawberries, split the rhubarb in half and substitute with the strawberries (1/2 lb rhubarb; 1/2 lb strawberries- cleaned, hulled, and sliced).

Note: when you bake this, you may want to put aluminum foil on top to prevent crisp.

Serves 16.

Rhubarb Crumb Bar Recipe
by White on Rice Couple


1/2 c (115g) unsalted Butter, melted, plus room-temperature butter for pan
3/4 c (160g) packed Golden Brown Sugar
1/4 t (2g) Sea Salt or Kosher Salt
1 1/4 c (160g) all-purpose Flour, plus more for pan


1 lb (450g) Rhubarb, cut into 1/2″ pieces
1 1/2 T (15g) Golden Brown Sugar
1 1/3 c (200g) all-purpose Flour
3/4 t (3g) Baking Powder
1/2 t (3g) Sea Salt or Kosher Salt
3/4 c (170g) unsalted Butter, room temperature
1 1/4 c (140g) Confectioners’ Sugar
2 large Eggs, beaten
3/4 t (3ml) pure Vanilla Extract

Whipped Cream Topping (optional)

1 c (240ml) Whipped Cream
1 T (9 g) Confectioners’ Sugar
1 t (5ml) pure Vanilla Extract
confectioners’ sugar for dusting the top

Preheat oven to 350° F. Line a 9″ square baking pan with parchment paper, leaving a 2″ overhang on two sides (use a swipe of butter on edges of pan to help keep parchment flush with pan. Butter and flour parchment and pan, tapping out excess flour.

Make Streusel. Whisk together butter, brown sugar, and salt. Add flour and mix together using a fork or your fingers to create large crumbs. Refrigerate until ready to use.

Make Cake. In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/3 c (50g) of flour. Sift or whisk together remaining flour, baking powder, and salt, then set aside.

In a mixer, beat butter and confectioners’ sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in flour mix until just incorporated.
Spread batter in prepared pan, top with rhubarb/strawberry mix then top with streusel topping.

Bake 50-55 minutes or until golden and a toothpick comes out clean. Let cool in pan, then remove from pan using the overhanging parchment tabs.

While bars bake, whisk together whipped cream, confectioners’ sugar, and vanilla extract to firm peaks. Set aside in refrigerator until ready to serve.

Slice bars to preferred size, dust with confectioners’ sugar and serve or top with whipped cream and serve.