Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb season isn't long -- so cook with it whenever you can! Today, I'm using it to create one of my favorite seasonal (and simple!) desserts: rhubarb crumb bars.
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To make the bar's base, you'll combine rhubarb with flour, brown sugar, baking powder, salt, butter, confectioners' sugar, eggs, and vanilla. Next, you'll make a streusel from a bit more butter, brown sugar, salt, and flour. Sprinkle the topping on the rhubarb mixture, bake, slice, and serve this crowd-pleasing sweet treat!
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Prep Time: 25 minutes
Total Time: 1 1/4 hours, plus cooling
For The Streusel
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
For The Cake
1/2 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
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Nutritional Info: per serv (makes 16): 220 cal; 11 g fat; 3 g protein; 28 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rhubarb Crumb Bars - Everyday Food with Sarah Carey
Rhubarb Crumb Bars
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- 1/2 pound rhubarb
- 2 tablespoons water
- 1/4 cup sugar
- 1 vanilla bean
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup rolled oats
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) butter, room temperature
FOR THE RHUBARB FILLING
Clean and dice rhubarb into 1/4-inch pieces.
Add rhubarb, water, and sugar to a three-quart kettle. Scrape seeds from a vanilla bean and add to the mixture along with the bean.
Cook over medium-high heat, bringing to a simmer and stirring constantly to prevent sticking or burning, about 6-10 minutes. The rhubarb will soften and the water will evaporate, leaving a thick, jam-like filling.
Remove from heat and let cool.
Preheat oven to 350 degrees.
Line an 8x8 baking dish with an aluminum foil sling. Spray with nonstick spray and set aside.
Mix together all crumb topping ingredients except butter until incorporated.
Add the softened butter in pieces and incorporate it into the dry mixture using fingers (you can use a pastry cutter but fingers work very well).
Mix until no large pieces of butter remain and the mixture becomes like wet sand in texture.
Lightly press 2 cups of the dry mixture into the bottom of a prepared pan.
Spoon over cooled jam mixture and spread evenly.
Evenly coat top with remaining crumb mixture. Make some large crumb chunks by pressing together crumb in hand (my favorite).
Place in preheated oven and bake until edges just start to bubble and crumb turns lightly brown, about 30-35 minutes.
Cool at least 2 hours before serving.
Strawberry Rhubarb Crumble Bars Recipe
Thanks for watching! Hope you give it a try!
Strawberry rhubarb crumble recipe:
3 cups all purpose flour
1 cup cold butter, cubed
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg
3 cups sliced strawberries
2 cups slices rhubarb
1 cup granulated sugar
4 teaspoons cornstarch
Bake in a preheated oven at 375 degrees Fahrenheit for 50-60 minutes or until top is light golden grown and or when the filling is bubbling. Pan size: 13 x 9.
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- 2 cups flour
- 3/4 cup powdered sugar
- 1 cup butter, chilled and cut in small pieces
Mix the flour and sugar and cut in the butter using a pastry cutter. Cut to fine crumbs and press into a 10x15 jelly roll baking pan. Pre-bake the crust in a preheated 350-degree oven for 15 minutes.
- 4 eggs
- 2 cups sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 4 cups finely diced rhubarb
Mix eggs and add sugar, flour and salt. Mix to combine all ingredients. Then fold in rhubarb. Pour the filling into your baked crust. You may need to evenly distribute rhubarb over the crust.
Return to 350-degree oven and bake for 40 minutes. The filling will become lightly browned and form a slight crust. Let the bars cool for at least 45 minutes to one hour.
Cut and enjoy before they all disappear!
How to Make Rhubarb Shortbread Bars | Seasonal Recipes | Allrecipes.com
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If you love dessert when it’s not too sweet, you’ll love how the tangy rhubarb asserts itself in these addictive cookie bars. Bake a crust of flour, butter and confectioners’ sugar, then top with a mixture of brown sugar, eggs, sugar, flour, salt and sliced rhubarb and bake again. Then try to stop at eating only one!
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Cooking With Ruth: Episode 33 Rhubarb Bars
Ruth bakes a summery treat in this episode, featuring rhubarb and a dollop of whipped cream. :)
RHUBARB BARS | HOW TO MAKE RECIPES | EASY WAY TO MAKE RECIPES
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Strawberry Crumb Bars - Crumb Bars Recipe
Learn how to make these delicious strawberry crumb bars!! With strawberries just now starting to come into season, this is the perfect way to whip up a quick and easy dessert. You can also use blueberries, raspberries, blackberries, rhubarb, peaches, etc for these.
What you'll need:
1 1/2 cups flour
3/4 cup sugar, divided
1/2 tsp baking powder
1/8 tsp salt
1 large egg
1/2 cup butter, cold and cubed
1 lb fresh strawberries*
2 Tbsp cornstarch
In a food processor, combine flour, 1/2 cup sugar, baking powder and salt. Add in cold cubed butter and egg and pulse until fine crumbs form. You can also do this by hand with a fork or pastry cutter in a large bowl. In another bowl, combine strawberries, remaining 1/4 cup sugar and cornstarch until berries are coated evenly. Grease an 8x8 glass baking dish. Pour in 2/3rds of the crumb mixture and press firmly into the bottom. Pour strawberry mixture over top and then top with remaining crumbs. Bake in a preheated 350*F oven for 40-45 minutes. Let cool and then serve either by themselves or with a scoop of vanilla ice cream. Makes 9 bars. Enjoy!!
*you can also use frozen whole strawberries without syrup if you cannot find or get fresh berries.
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Need a spring-inspired treat that’s potluck ready? You’ll love these bars from the beautiful new cookbook More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno. (Pick it up for clean eating inspiration in 10 ingredients or less!) Check out the video above or go to for more recipes!
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Rhubarb Gooey Butter Cake Bars | Betty Crocker Recipe
These custardy dessert bars can be filled with fresh or frozen rhubarb, for a delicious potluck treat.
Oatmeal Crisp Rhubarb Bars
These bars are a quintessential summer dessert: sweet, tart and bursting with flavor. Perfect for all your summer picnics!
Oatmeal Crisp Rhubarb Bar Recipe:
Notes: Bars will keep in an airtight container stored at room temperature for up to three days.
If you can’t find fresh rhubarb, you can substitute frozen. Simply measure and then bring to room temperature (and strain the liquid) before preparing the filling.
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For over three decades, Bob's Red Mill has been committed to providing people everywhere with the best quality foods available. Our passion for health and belief in taking care of one another is as strong today as it was when Bob first started the business with his wife, Charlee, all those years ago.
Raspberry Rhubarb Crisp Bars
Raspberry Rhubarb Crisp Bars are a sweet, tangy vegan dessert with no refined sugar and the goodness of rolled oats. They're like fruit crisp in bar form!
RHUBARB BARS | DIABETIC RECIPES | STEP BY STEP | HEALTHY RECIPES |
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Rhubarb 101 - Everything You Need To Know About Rhubarb
Learn everything you need to know about buying, storing, and preparing rhubarb in this short, instructional video.
And be sure to check back next week for a recipe for Strawberry Rhubarb Sauce (which is great on top of pancakes!).
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Rhubarb Custard Bars
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Sweet and tart, enjoy this dessert from a family recipe. Recipe at:
Erin Fehlau learns to make rhubarb squares with Diane Souther of Apple Hill Farm.
rhubarb bars (vegan & gluten-free) Something Vegan
1 1/2 cups fresh rhubarb, chopped
3 Tbsp. organic sugar
1 Tbsp. lemon juice
1 Tbsp. cornstarch
1/2 tsp. vanilla extract
Crust/ Crumb topping:
1 1/3 cup gluten-free oat flour
1 cup gluten-free oats
2/3 cups organic sugar
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup light olive oil (or other neutral oil)
To a sauce pan over medium heat, add rhubarb, sugar, and lemon juice. Stir and cook about 8-10 minutes, until softened-it should be the consistency of applesauce. Add cornstarch, stir in and cook until thickened-about a minute. Remove from heat, add vanilla, and stir in. Set to the side to cool. Preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, oats, sugar, baking soda, and salt. Stir well. Add oil, and stir well, until a crumbly mixture forms. Dump two thirds of this mixture into a greased 8x8-inch square baking dish, and press down really well. Pour the rhubarb mixture on top, and spread out until smooth. Sprinkle the remaining crumb mixture over the rhubarb. Bake about 40 minutes. Let cool before cutting and serving. Makes one 8x8-inch pan.
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Vegan Strawberry Rhubarb Bars
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Rhubarb Bars- Amish Recipe
Everyone always wants to know, what do the Amish eat? So we have decided to put together some authentic Amish recipes! Since so many Amish plant rhubarb in their gardens, this first recipe is for rhubarb custard bars! Share & Enjoy!
Making Rhubarb Bars
These bars have a buttery shortbread style bottom crust with a gooey topping that provides plenty of sweet in between the pieces of tart rhubarb. Very easy to make and sure to please rhubarb fans and even those who think they don't like rhubarb! Recipe and more at
Rhubarb Crumble Squares | Abel & Cole
Delicately sweet and tangy rhubarb is a perfect match for the buttery shortbread base and nutty streusel topping. We only get fresh organic rhubarb for a short time every year so we recommend adding it to your order now. You can order all the ingredients here: Full recipe below.
Prep: 20 mins / Cook: 40 mins
8 stalks of rhubarb, sliced into 2cm hunks
3-4 tbsp caster sugar (for the rhubarb)
1/2 vanilla pod (optional)
250g plain white flour
125g caster sugar
a pinch of sea salt
2cm chunk of fresh ginger, peeled and grated
A large handful of almonds, roughly chopped
1. Preheat the oven to 190°C.
2. Warm a saucepan. Mix the rhubarb, sugar and vanilla. Pop into the warm saucepan - warming it first means the sugar melts quicker. After a few seconds, sprinkle in 2-3 tbsp of water. Stir.
3. Let it simmer until it becomes a soft compote with soft chunks of rhubarb going through it. Add more water as it cooks, if needed. Taste and add more sugar, too, if need be. Set rhubarb aside to cool. 4. Add the flour, ginger, sugar, salt and butter to your food processor and pulse until the mixture resembles breadcrumbs.
5. Transfer half of the mix to the bowl. Fold in the almonds. This is the crumble topping.
6. Whizz the rest of the mixture left in the food processor until it forms a ball. Add a tablespoon or so of water, if needed, to help bring it together. You don't want it wet but it should come together nicely, like a shortbread dough. Tip into the cake tin (line it with parchment paper first if it doesn't have a removable base). Using the palm of your hand, press the pastry-like dough into the base.
7. Bake the bottom shortbread layer for 15 mins, until golden. Let it cool a little. Then spread the rhubarb compote over it. Scatter the crumble topping evenly over it. Return to the oven and bake for about 25 mins, until crispy and golden.
8. Cool completely before cutting into it (this is the hard bit: waiting!).
9. Absolutely gorgeous served with a dollop of crème fraîche (in the garden... on a sunny afternoon!).
Strawberry Rhubarb Crumble Bars
Strawberry rhubarb crumble bars recipe is a mouthwatering dessert recipe to celebrate Spring. A fully loaded strawberry rhubarb dessert with a crispy oatmeal crust.
For the printed recipe please visit
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How to Make Rhubarb Crumble - Gordon Ramsay
Gordon Ramsay demonstrates how to make caramel with Patsy Kensit on the Cookalong Live. The caramel coats rhubarb for rhubarb crumble. Plus Gordon adds ginger and rum to flambee for added flavour.
Aunt Marj's Rhubarb Dream Bars video demonstration - sconebaking.com
These dreamy good Rhubarb Dream Bars are so quick and easy to make. The hardest part of the recipe is waiting for them to cool down so that you can serve them. Aunt Marj's Rhubarb Dream Bars will become your favorite rhubarb dessert.
I hope this inspires you to bake.
For the complete recipe, go to: sconebaking.com
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How to Make Fresh Rhubarb Pie | Allrecipes.com
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See how to bake a delicious rhubarb pie from scratch—with just five ingredients. The key is a high baking temperature to start, and then finishing the baking at a lower temperature. It softens the fresh rhubarb without making it mushy. It's fantastic.
Strawberry Rhubarb Picnic Bars
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Rhubarb & Blueberry Crumble Bars
Delicious VEGAN rhubarb and blueberry crumble bars with a soft, sweet crumble base and yummy rhubarb and blueberry compote filling.
I made these bars with the rhubarb from my allotment, but they are just as delicious with any fruit filling.
Please visit for the full recipe!
Rhubarb Crumble Bars
Looking for a way to use up the rest of that garden rhubarb? We've got the answer in these easy crumble bars! The filling is a simple rhubarb compote and the crust and topping come from the same dough! Enjoy!
Rhubarb Crumble Bars
Prep Time: 30 minutes
Cook Time: 30 – 35 minutes
Total Time: 60 – 65 minutes
Yields: 9x13 pan
4 cups chopped fresh rhubarb
2 cups sugar (Aisle 5)
¼ cup lemon juice (Aisle 7)
2 ½ sticks unsalted butter, at room temperature (Dairy)
¾ cup granulated sugar (Aisle 5)
¾ cup brown sugar (Aisle 5)
1 tsp. vanilla extract (Aisle 5)
1 ¾ cup all-purpose flour (Aisle 5)
2 cups quick-cooking oats (Aisle 8)
Pinch of salt (Aisle 5)
Preheat oven to 350 degrees. Spray a 9x13 bakign pan with spray and set aside. In a large pot, cook the rhubarb, sugar, and lemon juice over medium heat, stirring occasionally, until thick and reduced, about 20 minutes. While the rhubarb cooks, cream together the butter, sugars, and vanilla until light and fluffy. Add in flour, oats, and salt and mix to combine. Spread 2/3 of mixture onto prepared pan and press into an even layer. Pour rhubarb compote over the crust and spread remaining crumble over top. Bake in preheated oven for 30 – 35 minutes, until edges are crisp and golden and center is mostly set (the compote will darken, but do not worry, it’s not burnt). Remove from oven and cool completely before slicing into squares and serving.
Recipe of the Day: Ina's Strawberry Rhubarb Crisp | Food Network
Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp.
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