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Buttery Blueberry Rhubarb Crumble Bars

Buttery Blueberry Rhubarb Crumble Bars for Cozy Gatherings

Delightful Buttery Blueberry Rhubarb Crumble Bars embrace sweet and tangy flavors, perfect for gatherings or a comforting treat at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Filling
  • 7 oz Rhubarb Provides tartness and structure; fresh is best, or use thawed frozen rhubarb.
  • 6 oz Blueberries Adds sweetness and complements the rhubarb; feel free to substitute with blackberries or strawberries.
  • 4 oz Sugar Sweetens the fruit filling; adjust to taste based on the sweetness of the fruit.
  • 2.5 tbsp Cornstarch Thickens the fruit mixture to prevent sogginess.
  • 1.5 tsp Ground Cinnamon Enhances flavor depth; nutmeg works as a delightful substitute.
  • 1 Lemon Zest and juice add brightness and balance acidity; fresh lemon is preferred.
For the Crumble Base
  • 4 oz Old-fashioned Oats Provides texture and sturdiness; quick oats can work in a pinch.
  • 7.5 oz All-Purpose Flour Forms the base structure of the bars.
  • 7.5 oz Brown Sugar Adds moisture and a hint of caramel flavor; granulated sugar can be used if needed.
  • 0.5 tsp Baking Powder Helps the crumble to rise slightly.
  • 6.5 oz Cold Butter Essential for a flaky topping; keep it cold for the best texture.
  • 0.5 tsp Salt Balances sweetness and enhances flavors.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Medium saucepan
  • Whisk
  • Pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 356°F (180°C) and line a 9x13 inch baking dish with parchment paper.
  2. In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
  3. Cut the cold butter into cubes and work it into the dry mixture until it resembles coarse breadcrumbs.
  4. Reserve one-third of the crumble and press the remaining mixture into the pan to create an even base.
  5. Bake the base for 10 minutes until lightly set but not browned.
  6. In a medium saucepan, combine the rhubarb, blueberries, sugar, cornstarch, and cinnamon. Cook over medium heat for about 15 minutes until thickened.
  7. In the last minute of cooking, stir in the lemon zest and juice.
  8. Pour the hot fruit filling over the warm crumble base and sprinkle the reserved crumble mixture on top.
  9. Bake for 25–30 minutes until topping is golden brown and filling is bubbling.
  10. Allow the bars to cool in the pan for at least 2 hours before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These bars are versatile; feel free to experiment with different seasonal fruits for a delightful twist.

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