Rhubarb Crumble Bars
A buttery shortbread base topped with a tart rhubarb filling and a crumbly oat topping — the bar cookie that solves the annual question of what to do with the first rhubarb stalks of spring. Tangy, sweet, crunchy, and completely addictive. They travel well and keep for days.
Ingredients
🌱 From Your Homestead
- rhubarb (3 cups, diced)
- egg (1, for filling)
🛒 From the Store
- flour (1.5 cups)
- rolled oats (1 cup)
- butter (3/4 cup, cold, cubed)
- brown sugar (3/4 cup)
- granulated sugar (1/2 cup, for filling)
- cornstarch (2 tbsp)
- vanilla
- cinnamon (1/2 tsp)
- salt
How to Make It
- Gather your ingredients: rhubarb (3 cups, diced), egg (1, for filling), flour (1.5 cups), rolled oats (1 cup), butter (3/4 cup, cold, cubed), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: rhubarb (3 cups, diced), egg (1, for filling).
- Reserve a full third of the base mixture for the crumble topping before pressing the rest into the pan — same mixture does double duty. Toss the rhubarb with sugar and cornstarch before spreading over the base; the cornstarch thickens the juices as it bakes so the bars aren't soggy.
- Cook for approximately 1 hr. Adjust to taste and serve 12 portions.
- Plate, enjoy, and share with your household!
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