Ginger Rhubarb Crumb Bars

Tangy tart rhubarb crumb bars with sweet brown sugar oat crumbs have a hint of floral vanilla and spicy ginger

Brown sugar oat crumbles do double duty in these spring snacking bars- first pressed into the pan for the crust and then as a crumble topping. As the crust pare-bakes, cook up a quick rhubarb compote laced with freshly grated ginger. Layer the rhubarb compote on top of the crust, along with the remaining crumbles and a scattering of chopped crystallized ginger. Bake until rhubarb is jammy and the crumble topping is golden brown.

Rhubarb season

Rhubarb is a member of the buckwheat family (Polygonaceae), along with buckwheat, sorrel, and Japanese knotweed. Its leaves are poisonous, containing toxic amounts of oxalic acid, but the leafstalks (or petioles) are edible. Most often cooked with sugar and used in desserts, the stalks can be eaten raw- try chopped raw rhubarb as a tart and crunchy salad topping.

Rhubarb is a relaitively new food in the Europe and Americas (though rhubarb root has been used medicinally in Asia for 2,000 years and a related wild rhubarb species has long been eaten in the Middle East). The English first tried eating rhubarb in the 17th century, but they ate the leaves which are poisonous due to toxic amounts of oxalic acid, which can cause cramps, nausea, and sometimes death. Interest in eating rhubarb dropped until sugar became more widespread and affordable in the 1800s and rhubarb stalks started to be cooked with sugar and used in desserts.

More baking recipes

• Birdseed Muffins
• Rosemary and Grapefruit Olive Oil Cake
• Blackberry Almond Bars

Print Pin Recipe

5 from 1 vote

Ginger Rhubarb Crumb Bars

Tangy tart rhubarb jam bars with sweet brown sugar oat crumbs with a hint of floral vanilla and spicy ginger

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: 16 bars

Author: Sammy

Equipment

• 8" square pan
• Stand mixer with paddle attachment (optional)

Ingredients

Crust and Topping

• 6 tbsp unsalted butter softened
• ¾ c (150 g) brown sugar
• 1 tsp vanilla extract
• 1 c (125 g) all purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 c (100 g) old-fashioned or rolled oats (not quick or instant oats)

Rhubarb Compote

• 2 c chopped rhubarb (about ½ lb)
• ½ c sugar
• pinch of salt
• ½ tsp vanilla extract
• juice and zest from ½ lemon
• 1 tsp grated ginger
• ¼ c crystallized ginger chopped

Instructions

• Preheat oven to 350℉. Line an 8" square baking pan with parchment paper.
• Prepare the crust: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl), beat the butter and brown sugar together on medium-high speed for 1 minute, until combined. Scrape down the sides of the bowl, then add the vanilla extract; beat on medium-high for 30 seconds. Add the flour, baking powder, salt, and oats and beat on medium speed until combined. The mixture will be dry and crumbly.
• Set aside 1 c of crumble mixture that will be used for the topping. Press remaining crumble mixture into the bottom of the prepared baking pan. Bake for 12 minutes.
• Make the rhubarb compote: As the crust bakes, combine all rhubarb compote ingredients except crystallized ginger in a small saucepan over high heat until the mixture starts to boil. Reduce heat to medium-low and continue cooking, stirring frequently until the rhubarb is broken down and the liquid is reduced by half, about 10-15 minutes. At this point you're not looking for a jammy texture, you still want some liquid in the compote, as it will continue to cook in the oven.
• Assemble the bars: Spread rhubarb compote over pre-baked crust. Sprinkle the reserved 1 c of crumble mixture on top of the rhubarb, along with the crystallized ginger. Return pan to the oven and bake for 22-25 minutes, until the crumble is lightly browned and the rhubarb is jammy. Remove from oven and cool completely before cutting into bars and serving.