Rhubarb Berry Crumb Bars Recipe

Tuesday, June 21, 2011

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Remember that luscious rhubarb berry jam I made last week?  Well, we’ve been enjoying the heck out of it here at Chez SGCC.  I’ve slathered it on homemade bread, spooned it into creamy yogurt and cooked it into a few tasty recipes.  I also baked some into these delectable Rhubarb Berry Crumb Bars, which have spoiled me forever.  From now until the end of time, every other crumb bar that I put past my lips will pale in comparison.  That’s how incredibly good these are.

I adapted the recipe for these bars from the one for Blueberry Almond Crumble Bars that I wrote about a few years ago.  The original recipe used whole berries.  I thought about doing the same with these, but I wanted to get that deeply concentrated fruity flavor that only comes with slow cooking the fruit down into a thick, jammy pool of goodness.  Besides, the whole point of me making the jam in the first place was to extend the life of that beautiful and rarely found rhubarb I managed to get hold of. 

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If you’re so inclined, you can find lots of recipes for various different kinds of crumb bars around the web.   Some have cakey bases; some are like brownies.  My crumb bars have a more of a cookie crust – like a shortbread.  A crunchy, buttery and delicious shortbread.  And, the genius thing about it is that the same dough for the base is also used to make the crumb topping.  I love when I can kill two birds with one stone.   Um…wait a minute.  While lots of fruit was pulverized and butter was creamed, no birds were killed in the making of these crumb bars.  Just want to be clear on that.  No need to get the folks from  PETA all in a twist.

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These rhubarb berry crumb bars are ridiculously easy to make, and require no electrical equipment – except for an oven, that is.  All you really need are a big bowl, a fork and a pan to bake them in.  That means you can whip up a batch before you sit down to dinner, and have them ready to enjoy by the time you’ve finished doing the dishes.  And, who wouldn’t love a good crumb bar to keep you company during a riveting episode of America’s Got Talent?

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Rhubarb Berry Crumb Bars will keep at room temperature for a few days in an airtight container, although they probably won’t last that long.  If you want to hide save some for later, they can also be frozen.  I actually liked them better chilled.

 

15 responses to Rhubarb Berry Crumb Bars Recipe

  1. On June 21, 2011 at 11:34am, Rosa said...

    Marvelous bars! I’d love to sink my teeth into one of those delicious babies.

    Cheers,

    Rosa

  2. On June 21, 2011 at 12:28pm, Rachel (S[d]OC) said...

    This must be good. I’ve made your blueberry crumb bars and they’re awesome.

  3. On June 21, 2011 at 12:56pm, patsy said...

    I would love these bars! Such a perfect way to keep using that fabulous jam you made!

  4. On June 21, 2011 at 1:09pm, Elle said...

    Wow, that couldn’t be any easier! And my gosh, they look incredible!

  5. On June 21, 2011 at 2:36pm, Emily said...

    I swoon over these! They look so warm and inviting. Okay, I’ll have to get moving on the jam if I want to make these scrumptious, little babies!
    -Emily

  6. On June 21, 2011 at 2:54pm, Katrina said...

    This is a wonderful idea! These are perfect for summer. Great recipe!

  7. On June 21, 2011 at 4:18pm, Paula @ Cookware Cooking said...

    I remember my mom making rhubard pie for me when I was young and I just loved it. These look so inviting my mouth is watering and I wanted to take a bite of my computer monitor! Lovely recipe!

  8. On June 21, 2011 at 7:54pm, MaryBeth said...

    I just made Rhubarb/Strawberry crisp…these bars look amazing, I really do love all things with Rhubarb.

  9. On June 22, 2011 at 6:56am, Amy said...

    These are making me hungry. Weekend dessert winner I think. Perhaps with some vanilla ice cream…

  10. On June 22, 2011 at 11:32am, Chris @ TheKeenanCookBook said...

    Oh yum! These look like the perfect summer treat. I have another half hour till lunch and you have me salivating. Hahah

  11. On June 23, 2011 at 1:50am, Suzanne said...

    lovely looking bars there, you always take such mouth watering photos :)

  12. On June 25, 2011 at 4:36am, Hemorroides said...

    I don’t usually eat strawberry jam, but rhubarb berry jam looks yummy I want to taste it now, since I don’t how to bake, then I guess I would tell my mom to bake me some rhubarb berry jam.I’ll just copy the recipe here.:)

  13. On June 29, 2011 at 6:44am, Avanika (Yumsilicious Bakes) said...

    These look absolutely delicious. I’m probably gonna try this, adapting to whatever fruit I can find right now!

  14. On July 12, 2011 at 7:41pm, Sandra :) said...

    I made a half a batch today using homemade plum jam in an 8×8 pan – it was delicious! It was really simple to throw together and other than the lemon, it used regular ingredients most people would have on hand. Note to self: always have a lemon on hand :D

    This was a great dessert for supper (and the leftovers will go to work with the kids for their lunches) but would be equally nice to take to a potluck or to welcome a new neighbour. I’m looking forward to trying it with the next batch of rhubarb from my garden!

  15. On January 11, 2012 at 4:35pm, Angela said...

    These look amazing – cannot wait to try making some!

1 pings to Rhubarb Berry Crumb Bars Recipe

  1. On June 23, 2011 at 9:23am, Rhubarb Rules! » Inspiring Cookbook & Parenting Guides You Can Trust » Harvard Common Press pinged...

    [...] have been seeing rhubarb everywhere lately! And rightfully so, as rhubarb is still quite in season in this [...]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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