Rhubarb Crumble Bar Recipe
Delicious five ingredient oat crumble mixture with a sweet tangy delicious rhubarb filling - perfect spring and summer traybake
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Servings: 16 pieces
Ingredients
Crumble
- 175 g rolled oats
- 200 g plain flour
- 150 g light brown soft sugar (or caster sugar)
- 1/2 tsp baking powder
- 175 g unsalted butter (cold and cubed)
Filling
- 500 g fresh rhubarb (trimmed/chopped)
- 50 g caster sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tbsp cornflour
Instructions
Crumble
- Preheat the oven to 200ºc/180ºfan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the rolled oats, plain flour, light brown soft sugar, baking powder and unsalted butter.
- Rub the ingredients together with your fingers until the mixture resembles bread crumbs and there are no large lumps of butter left.
Filling
- In a pan, add the prepared rhubarb, caster sugar, lemon zest/juice, and vanilla extract. Heat gently on a low heat until the rhubarb starts to soften slightly.
- Add the cornflour and stir through for another 1-2 minutes until slightly thickened. Leave the filling to cool for 10 minutes.
Assembly
- Pour 500g of the oaty crumble mix into the lined tin and press down firmly.
- Spread the rhubarb filling evenly over the base, and then sprinkle over the remaining crumble mixture.
- Bake in the oven for 30 minutes or more, until golden, crisp, and beautiful.
- Leave the bars to cool fully before portioning. Refrigerating them can sometimes make this easier.
Notes
- These beauties will last for 3+ days, best in the fridge
- I use this tin for this bake
- These can freeze for 3+ months