Streusel Topped Rhubarb Bars

These multilayered Rhubarb Bars have a shortbread crust, a juicy, sweet, tart rhubarb filling, and a crumbly streusel topping! It’s the perfect summer treat for rhubarb lovers!!

Since the hubby is not a fan of rhubarb, though I’m not sure if he’s ever even tasted it, I had to share these Streusel Topped Rhubarb Bars with some friends with more adventurous palates. I knew I wouldn’t be the only fan, and this rhubarb dessert got rave reviews!

Why You Must Make

• I’m a fan of fruit bars, like these streusel-topped Raspberry Squares. They’re an easy way to showcase seasonal fruit without having to make a double-crusted pie or tart.
• As much as I love my Rhubarb Pie, this rhubarb bars recipe just might trump my pie recipe!
• This rhubarb recipe is a delicious way to try this seasonal vegetable we bake up like a fruit!

Reader Endorsement:

From Kat: This is very sweet and beyond delicious! I now make a 9×13 pan of it as the fam loves it so much. I also do 1 1/2 times the base as we love shortbread. I am a tough sell but this one is a winner!

How to Make

1. First, prep your pan. Lining with non-stick foil helps make cleanup a breeze, plus offers a built-in sling to remove the bars to a cutting board to slice.
2. Alternatively, you can simply grease the pan.
3. Make the crust using cold butter, press onto the bottom of the pan, and bake.
4. While the crust is baking, make the filling.
5. Pour over the baked crust, then top with the cinnamon streusel. Squeeze bits of the streusel topping together with your fingers to make a few larger crumbs.
6. Bake as directed, and watch for the filling to bubble indicating this rhubarb bars recipe is done.

Frequently Asked Questions

What to Make with Rhubarb

You can cook sauces, bake muffins, cakes, pies, and more with rhubarb. If you’re using a recipe designed for another fruit, remember the sugar will need to be adjusted since rhubarb is so tart. Here are some recipes:

• Muffins – Rhubarb Muffins
• Bread – Cinnamon Swirl Rhubarb Bread
• Pie – Rhubarb Pie Recipe
• Crumble – Easy Rhubarb Crisp
• Sauce – Rhubarb Sauce from Grumpy’s Honeybunch

You May Also Like:

• Strawberry Rhubarb Crumb Bars from A Farmgirl’s Dabbles
• Raspberry Crumb Bars
• Blueberry Streusel Bars
• Raspberry Filled White Chocolate Bars
• The Best Lemon Bars
• More of the Best Bar Cookie Recipes

Continue to Content

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The Recipe:

Streusel Topped Rhubarb Bars

Prep Time 30 minutes

Cook Time 1 hour 18 minutes

Total Time 1 hour 48 minutes

Yield 12 servings

The Best Rhubarb Bars with a shortbread crust, sweet fresh rhubarb filling and a buttery crumb topping!

Ingredients

Crust

• 1 cup flour
• ⅓ cup powdered sugar
• 6 tablespoons cold butter

Filling

• 1 ¼ cups sugar
• ¼ cup flour
• ½ teaspoon salt
• 2 eggs, slightly beaten
• 3 cups diced fresh rhubarb

Streusel Topping

• ¾ cup flour
• ½ cup sugar
• ¼ teaspoon cinnamon
• 6 tablespoons cold butter

Instructions

1. Preheat the oven to 350°.
2. To make the crust, combine whisk together the flour and powdered sugar in a medium bowl. Cut in the butter with a pastry blender or in a food processor until crumbly.
3. Press into an 8x8 or 9x9-inch square pan lined with nonstick foil. Bake for 16-18 minutes or until starting to brown very slightly. Remove to a cooling rack.
4. For the filling, combine the sugar, flour, and salt in a large bowl. And the eggs and mix until well combined.
5. Mix in the rhubarb, and spread over the crust. Set aside while making the topping.
6. To make the topping combine the flour, sugar, and cinnamon in a medium bowl.
7. Cut in the butter until crumbly. I like to use my fingers to squeeze the topping into bigger crumbles. Evenly sprinkle over the filling.
8. Bake for 45-50 minutes for a 9 x 9-inch pan or 55-60 minutes for an 8 x 8-inch pan. Watch for some bubbling of the filling to indicate the bars are done. Remove to a wire rack to cool.

Notes

Adapted from Taste of Home.

Using an 8 x 8-inch pan will make thicker bars like mine, but a 9 x 9-inch pan works perfectly, too! Just bake for slightly less time.

Store in a sealed container at room temperature up to 1 day, then in the refrigerator up to 3 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silicone Spatulas
• 
  Smithcraft Stainless Steel Measuring Cups Set
• 
  Pastry Blender
• 
  Nonstick Foil
• 
  USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 193mgCarbohydrates: 50gFiber: 1gSugar: 33gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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