Raspberry-Rhubarb Crumble Bars
Tangy and sweet, these bars combine a walnut crumble topping with a ruby-red raspberry and rhubarb filling in one irresistible bite-sized package.
Equipment
- 8x8-inch square pan
- Parchment Paper
- Small saucepan
- Large mixing bowl
Ingredients
Filling
- 1 ½ cups rhubarb cut into ½" pieces
- 1 ½ cups fresh or frozen raspberries
- ½ cup sugar
- 2 tbsp lemon juice
- 1 ½ tbsp cornstarch
Crumble Crust
- 1 ¼ cup flour
- ½ cup quick oats
- ½ cup brown sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ cup butter melted
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350F. Lightly butter an 8x8" square pan and line with a piece of parchment paper, leaving an overhang on either side. Lightly butter the parchment. Set aside.
- Prepare the filling. In a small saucepan set over medium heat, bring the filling ingredients to a simmer. Cook, stirring occasionally, for about 10 minutes or until the filling is thickened and rhubarb is starting to break down. Remove from heat and set aside to cool.
- Meanwhile, prepare the crumble crust. In a large mixing bowl, combine flour, oats, sugar, salt, baking powder and cinnamon. Drizzle in the melted butter, and stir until the mixture forms loose crumbs.
- Set aside 1 cup of the mixture for the topping. Press the remainder into the prepared baking pan, using the bottom of a glass or measuring cup to form an even layer. Spread the cooled filling onto the crust. Crumble the reserved topping evenly onto the filling, then scatter chopped walnuts over top.
- Bake in preheated oven for 30-35 minutes, or until the filling is bubbly around the edges and topping is lightly golden. Let cool completely in the pan, then transfer to a cutting board and cut into 12 bars. Bars will keep for up to 3 days in an airtight container.
Notes
Bars will keep for up to 3 days in an airtight container.