Can I use other fruits instead of rhubarb?

Absolutely! Feel free to swap out the rhubarb for other fruits like apples, berries, or peaches. Just adjust the sugar depending on the sweetness of the fruit you choose.

Can I make these bars ahead of time?

Yes! You can make the crumble topping ahead of time and store it in an airtight container in the refrigerator for up to 3 days. The rhubarb filling can also be prepped a day in advance.

How do I make these bars gluten-free?

For a gluten-free version, use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. The taste will be slightly different, but still delicious!

How should I store these bars?

Store the cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They're also great frozen – just wrap them individually and thaw before enjoying.

Can this recipe be made vegan?

Yes, you can! Replace the butter with a vegan butter substitute, ensuring it's cold. Also, check that your brown sugar is vegan, as some brands use bone char in the refining process.

rhubarb ginger crumble bars on a rustic wooden surface

Pastries

Name: Rhubarb Ginger Crumble Bars (Updated May 17 2025)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: Baking
Ingredients: 1 1/2 cups All-purpose Flour; 1 cup Rolled Oats; 3/4 cup Brown Sugar; 1/4 teaspoon Salt; 1/2 cup (1 stick) Cold Butter; 4 cups Rhubarb (chopped); 1/2 cup Granulated Sugar; 1 teaspoon Ground Ginger; 1 tablespoon Lemon Juice

rhubarb ginger crumble bars (updated may 17 2025)

By:

Savory Touch

Published:

17 May 2025

Okay, listen up, everyone! Let's discuss something close to my heart: Rhubarb Ginger Crumble Bars. Recall that time when life dumped on you a bushel of rhubarb and you thought, "Ugh, what am I going to do with this stuff?" Those days are behind us! These bars are the best way to get rid of that tart, tangy rhubarb in a really delicious manner. I recall my grandmother making rhubarb pie every spring, and the aroma would just fill the entire house. Isn't it great how a thing as common as an ingredient can be so full of memory? This is my contemporary spin on a classic – simpler, faster, but nonetheless comforting. And, of course, the ginger adds a wee kick that'll revive your taste buds.Tell me the truth, these aren't your grandparents' bars – unless your grandparents were really hip!

And now, of course, you're probably thinking, 'Rhubarb? Come on?' But just trust me! Rhubarb's zesty tartness is so lovely combined with ginger's spicy warmth. It's a combination blessed in dessert heaven, much as peanut butter and jelly is, but infinitely more refined, don't you agree? The buttery, sweet crumb topping is a contrast to the tart filling, a contrast of tastes and textures that'll be sneaking you seconds. and thirds. I'm not afraid to own up to the fact that I've been known to stash these from my family members just so I can sneak an extra (or two) for myself. Don't judge me! These bars are a breeze to whip up, don't take much effort, and will leave anyone who ever tries them speechless. They're ideal for bake sales, potlucks, or a cozy evening in with a cup of tea. Or, you know, avoiding your family. Your choice!

Required Equipments

9x13 inch baking pan
Mixing Bowls
Measuring Cups and Spoons
Pastry Blender or Food Processor
Rubber Spatula
Parchment Paper

Rhubarb Ginger Crumble Bars (Updated May 17 2025): Frequently Asked Questions

Rhubarb Ginger Crumble Bars (Updated May 17 2025)

These Rhubarb Ginger Crumble Bars are a delightful balance of tart and sweet, with a buttery crumble topping that's simply irresistible. Easy to make and perfect for any occasion!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal. This prevents sticking and makes cleanup a breeze!
In a large mixing bowl, whisk together the all-purpose flour, oats, brown sugar, and salt. Make sure everything is evenly distributed – no one wants a mouthful of salt!
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (my preferred method!), cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a food processor for this step, pulsing until the mixture comes together. Try not to overmix; the butter chunks are what give it that lovely crumble texture. Set aside 1 cup of this mixture – this will be your topping. Sometimes, I sneak a little taste of the crumble – don’t tell!
Press the remaining crumble mixture into the prepared baking pan. Use the bottom of a measuring cup to firmly pack it down into an even layer. This forms the base of your bars, so make it sturdy!
In another bowl, combine the chopped rhubarb, granulated sugar, ground ginger, and lemon juice. Stir gently until the rhubarb is evenly coated. The lemon juice helps to break down the rhubarb and enhance its flavor. Be careful not to add too much ginger, its very easy to over do it!
Pour the rhubarb mixture over the crust in the baking pan, spreading it out evenly. Make sure the rhubarb is distributed nicely so every bite is bursting with flavor. I love seeing that vibrant pink!
Sprinkle the reserved crumble topping evenly over the rhubarb filling. Don’t be shy – the more crumble, the better! Gently pat it down to help it adhere to the filling. Add any nuts if using them!
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. Keep an eye on it – ovens can vary, and you don’t want the topping to burn. The rhubarb should be tender when pierced with a fork.
Remove the pan from the oven and let it cool completely in the pan before cutting into bars. This is the hardest part! If you try to cut them while they’re warm, they’ll fall apart. Trust me, patience pays off. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares. These are fantastic served warm or at room temperature.