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
- 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.
- Alternatively, you can simply grease the pan.
- Make the crust using cold butter, press it onto the bottom of the pan, and bake.
- While the crust is baking, make the filling.
- 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.
- Bake as directed, and watch for the filling to bubble indicating this rhubarb bars recipe is done.
Frequently Asked Questions
Rhubarb Bars won’t freeze especially well since the filling is moist. As they defrost, the streusel topping will absorb some of the moisture, so the quality will definitely suffer after freezing. That said, if you love these so much and some softening of the crumble doesn’t bother you, go for it!
They can be kept in a sealed container at room temperature for the first day. Since crumble bars will soften as they sit, it’s best to move them to the refrigerator after that. They’ll keep well in the fridge for up to 3 days.
If you’re growing your own rhubarb, wait until the second season to harvest. When the stalks are 12-18 inches tall, you can grab a stalk at the base and remove it with a gentle twist.
The best time to harvest is spring to early summer. Look for firm stalks with shiny skin, and without blemishes.
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
Streusel Topped Rhubarb Bars
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
- Preheat the oven to 350°.
- 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.
- 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.
- For the filling, combine the sugar, flour, and salt in a large bowl. And the eggs and mix until well combined.
- Mix in the rhubarb, and spread over the crust. Set aside while making the topping.
- To make the topping combine the flour, sugar, and cinnamon in a medium bowl.
- Cut in the butter until crumbly. I like to use my fingers to squeeze the topping into bigger crumbles. Evenly sprinkle over the filling.
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
27 Comments on “Streusel Topped Rhubarb Bars”
Streusel-topped rhubarb bars are delicious, I have tried it. Shortbread crust is just wonderful.
Streusel topped rhubarb bars is delicious perfect dessert. this is going to be in my menu for long time.
I absolutely love these, but mine crumble apart rather than stays as a bar. Any ideas?
Hi, Christine,
I’d try chilling them overnight before cutting them. The moisture of the topping should soften the crust slightly making it less likely to crumble. Fingers crossed that helps!
I have been making these for the last few years since this recipe is such a hit with the family. Do you have any tips of freezing them?
Hi, Rachel, I did note in the post that the crumbs might get moist after freezing and defrosting. Make sure they’re in an airtight container with parchment or wax paper between layers. I’d defrost them in the refrigerator, but otherwise just remember they may not be as perfect as when freshly baked. I’m so glad you like these bars, too!
These were even better than I expected. Very sweet! Maybe a little less sugar when I make then next time.
I’m so glad you enjoyed these bars, Amy! Thanks for reporting back.
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 tough sell but this one is a winner!
Oh, I’m so glad to hear this, Kat! Thanks so much for reporting back 🙂
We have never made anything with rhubarb, and I can’t wait to make these bars! They look amazing! Pinning!
Whenever I see a recipe with rhubarb I am reminded of the plant in my old yard. I had no idea what it was; and I tried every summer to get rid of it…I pulled up the leaves, I sprayed it, but to no avail.
Finally one year it did not come back and I was so grateful. Then I saw a photo of rhubarb and almost cried…I LOVE rhubarb desserts; I had never made one so had no idea what the plant looked like!
I know I would love these Liz!
These were so delicious!! Everyone loved them! They’ll definitely be a summer favorite!
These bars are so dang good! I love the sweet and tangy rhubarb filling, but the crumb topping is my favorite part!
Thank you for reminding me that I said this would be the summer to get reacquainted with rhubarb. I’m always in awe of your perfectly cut bars.
We are all about crumble topping. Actually, it is a weak point and would have no control to not polish off this whole tray. Attending these virtual progressive parties is so much fun. All the recipes are so delicious. Have a lovely weekend.
Liz, can you believe I’ve never tried rhubarb?! These look fantastic!
I happen to love rhubarb. 😀 So cute that your husband doesn’t like it, but you’re not sure he’s tried it. Love that. These look fabulous! ~Valentina
Yum! These look so delicious and tasty! My daughter and I love rhubarb! We can’t wait to make these!
They are definitely gorgeous, you are the queen of beautifully-cut bars, that’s for sure. Streusel-topping on fruit bars is definitely a favourite in our household.
Another gorgeous dessert from Liz’s kitchen! I adore these flavors and that streusel topping looks amazing. Pinned!
I don’t use rhubarb nearly often enough! And I adore bars – they’re so easy to have as an afternoon snack! Or really any time of day…
I wish rhubarb was more available out here! These look divine! I’d love one of these for brekkie tomorrow morning.
I absolutely love rhubarb! Been struggling to find a red plant… Your bars sound great, would love one (or two) with a nice strong cup of coffee:@)
I have only come to like rhubarb in the last few years. I, also, probably never had tasted it! Last year, I planted my own rhubarb plant and really needed those tips on when to harvest. I’ll hold off until next year, but luckily the grocery has been selling it! Great recipe, Liz!
These look amazing Liz and I swear I can taste them from here!! YUM!
Anything with streusel is just irresistible! These rhubarb bars look bomb, Liz.