Rhubarb crumble bars

If there are oats in a recipe, it can count as breakfast right??! These Rhubarb crumble bars will work perfectly as a breakfast treat or a special dessert! These are so delicious and have a great balance between sharp and sweet flavours. I’ve added raspberries to the fruit mix which complements the rhubarb so well as well as adding such a vibrant pink colour to the mix

So Rhubarb season is just one of my favourite times of the year. It is such a wonderfully versatile ingredient, I recommend you picking up some from the supermarkets or local market. I know some of you will shy away from the vegetable as you don’t know what to do with it. However, there are many ways you can use it, it’s crazy!

Here are a few….

CRUMBLES… In my opinion Rhubarb was created solely for crumbles! It tanginess of the rhubarb works so well with the sweet butteriness of the topping. Please give it a go!

JAMS…. Rhubarb is a great ingredient to make jam. With it’s high pectin, it sets really well as well as the sugar balancing out the sharpness of the rhubarb

INSIDE CAKES…. Because it has a low moisture before cooking, it can easily be added to sponge mixes before baking and cooks really well so that you get wonderfully soft, tangy rhubarb chunks running through a sponge.. delicious!

ROASTING…. Roasting rhubarb is a great way to use any leftover pieces! Plus, put this on toast with some honey and ricotta.. divine! You can check out my recipe for this on my blog!

And there are so many more!

You will need a large loaf tin
Makes 6 Bars
For the crumble and base:
140g Plain Flour
40g Caster Sugar
30g Honey
80g Oats
1/2 tsp. Baking Powder
1/2 tsp. Salt
120g Unsalted Butter
1 Egg yolk
For the filling:
200g Rhubarb
100g Raspberries
50g Sugar
1 tbsp. Cornflour or Arrowroot
  1. Preheat the oven to 175 degrees celsius (Fan). Grease and line a large loaf tin with baking paper, making sure to leave the paper hanging over the tin so that it is easy to remove.
  2. Weigh all the crumble ingredients together into a medium bowl. Using your fingers to lightly rub the butter into the flour mixture until it resembles a crumbly mixture.
  3. Add 2/3 of the crumble mixture to the prepared tin and press firmly into the tin so that it has compacted together. It needs to be nice and tight so that you can pick up the bar easily.
  4. Chop the rhubarb into small pieces and place into a bowl, add the raspberries, sugar and cornflour and mix together. Pour on top of the pressed crumble, spreading evenly across the tin.
  5. Then with the remaining crumble sprinkle on top of the fruit. Place into the preheated oven for 30-40minutes until golden brown.
  6. Make sure it is completely cold before you slice otherwise it will break! You can chill in the fridge to speed this step up! Use a serrated knife to slice into 6 pieces. Lightly dust with icing sugar.
Store in an airtight container and it will keep for 3 days.

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Hey there! My name is Emily Brook and I am a Pastry Chef, Recipe developer and Food Stylist. I love all things sweet and seasonal! I hope to inspire you with these recipes to create delicious bakes and sweet treats which use and celebrate seasonal food. Along with the recipes I will give you some tips and tricks along the way! Happy Baking!

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