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–+ servings
rhubarb bars cut into squares

Rhubarb Shortbread Crumble Bars

Rachel Riesgraf
Simple yet insanely delicious rhubarb bars with a buttery shortbread crust, sweet and tart rhubarb custard filling, and finished with a cinnamon oatmeal streusel topping. All you could ever want in a rhubarb bar! Plus, they're so easy to make!
5 stars
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Servings 12 bars

Equipment

Ingredients
  

Shortbread crust

  • 1 ¼ cups all-purpose flour
  • ⅓ cup powdered sugar
  • ⅛ teaspoon salt
  • 6 tablespoons salted butter, melted

Rhubarb custard filling

  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • ⅛ teaspoon salt
  • 2 eggs
  • ¼ cup heavy whipping cream
  • 2 ½ cups rhubarb, chopped
  • 1 teaspoon vanilla extract

Crumble topping

  • ¼ cup all-purpose flour
  • ¼ cup old fashioned oats
  • ¼ cup brown sugar, packed
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ cup cold salted butter, cubed

Instructions
 

  • Heat oven to 350°F and line an 8x8 inch baking dish with parchment paper.
  • Whisk together the flour, powdered sugar, and salt. Pour in the melted butter and mix until combined. Sprinkle the dough into your lined baking dish and press down into an even layer. Bake for about 10-12 minutes or until a light golden color.
  • While the crust bakes, make the filling. In a large bowl, whisk together the sugar, flour, and salt. Add in the eggs and heavy whipping cream, then whisk until combined. Stir in the rhubarb and pour over the crust. Bake for 20 minutes.
  • Meanwhile, make the crumble topping. In a small bowl, whisk together the flour, oats, and brown sugar. Add the cold butter and use a pastry blender to work the butter into the mixture until combined but crumbly. Remove the bars from the oven and sprinkle the crumble over the rhubarb filling. If desired, top with some extra slices of rhubarb.
  • Continue to bake for another 25-30 minutes until the filling is set and no longer jiggly.
  • Let cool for 30-60 minutes then cover and refrigerate to cool completely before slicing into bars.

Notes

Double the recipe if using a 9x13-inch baking dish.

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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