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Rhubarb Crumb Bars

Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Rhubarb Crumb Bars

Source: Everyday Food, May 2009


For the Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt

For the Cake

  • 1/2 pound rhubarb, cut into 1/2-inch pieces
  • 1 tablespoon light-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.

  2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

  3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

  4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Reviews (26)

  • Gourmet12b 17 Mar, 2015

    This recipe got my attention because it looks similar to the crumb cake my mother used to bake. It goes without saying that I had to try it immediately, however, I had no rhubarb. So, I improvised and used about 1/2 cup of strawberry preserves instead of the rhubarb filling. It turned out great and the taste was even better the day after I made it!

  • haleforty 11 May, 2014

    this is definitely more of a coffee cake than a bar. for a delicious rhubarb bar recipe, use this:
    it uses streusel too, which is great!

  • Lynnette3 20 Jun, 2013

    Hi Sarah Ok, how many cups is 1/2 lb. Looking forward to making his recipe.

  • kjrst9 30 May, 2012

    I was quite disappointed in this recipe. This is due in part that I was expecting one thing and go something quite different, based on the fact that the recipe is a misnomer. This is a cake, not a crumb. I should have been clued into this when a "streusel" topping was shown that isn't a streusel at all (melted butter does not make a streusel). I was expecting something like a crisp with a cakey bottom layer. But, it wasn't. Will not make again. Flavor good, product not a crumb bar.

  • ALFOOCH 14 May, 2012

    This is a nice recipe but all agreed that it needs more fruit and less crumb topping. The flavors are great so i think if I make it again I'll use a 8 X 11 pan and double the rhubarb part.

  • thestrodeleys1 10 May, 2012

    LOVE this recipe! Can't wait to make it again now that rhubarb is in season.

  • ogljo 3 Aug, 2011

    This is a great showcase for the rhubarb flavor and it was simple to make. I would possibly halve the topping amount since it seemed a little too dry, a dollop of whipped cream would take care of that though. I tried it hot and cold and I prefer the rhubarb cold but the cake warm, oh well, it was yummy any way I ate it. I will make this again.

  • sueh617 14 Jul, 2011

    I made this using 1/2 strawberries and 1/2 rhubarb since we love this combo. We did love this quick and easy recipe. I have also made the Blackberry Crumb which is the exact recipe except for fruit plus a few other items. The rhubarb recipe is better written and easier to read while cooking, in my opinion, with crumb topping ingredients given separately from the cake ingredients. I will make this again with other fruit of the season.

  • Huiabird 3 Jun, 2011

    a very nice cake, however had to bake longer than suggested, maybe my fault as i had on lower rung. will make again but next time put rhubarb on top of cake and not mix in, thanks.

  • catrichins 30 Apr, 2011

    These are luscious... if you like rhubarb... this is a keeper recipe.

  • bitchnkitchen 22 May, 2010

    I having been trying rhubarb recipes out and so far this one is the best. Martha as usual does not disappoint. Its also good for those not too crazy about rhubarb and the flavor is subtle and does not overwhelm the cake. I

  • mommymia7 13 May, 2010

    I made this yesterday and it is so good, I doubled the batch because I have 7 kids, worked great in a 13x9 pan. It is wonderful, the cake texture is not like anything I have had before. I also used fresh ground whole red wheat, it worked very well; my whole wheat flour is like whole wheat pastry flour you buy in the store (added fiber and nutrition, husband can't tell the difference-swears he wont eat anything whole wheat).

  • ngriffin 28 Apr, 2010

    This was easy and soooo delicious! I used 2 cups of cut rhubarb and am going to try it again this weekend using 2 1/2 cups. This was wonderful warm with a little vanilla ice cream on top. Yum. Regarding measurements (on line) I found that 1lb rhubarb = 3 cups (about 4 large or 8 small stalks).

  • tipper 13 Apr, 2010

    TO: persnicketysissy.
    I am worried that you are confusing liquid measure (8 oz. in a cup) with dry measure by weight. For example 1 cup of feathers would not weight 8 oz. in a cupful. Conversely 1 cup of flour in an 8 oz. cup is a dry measure by size not by weight. You need a scale to measure by weight. Hope this helps.

  • Carol-T 13 Apr, 2010

    I have a feeling if you had the calories and fat content, you might skip most of her desserts. You can modify this recipe by using applessauce for some of the butter in the cake portion, and use Splend, etc.

  • pamzilla 11 Apr, 2010

    can you please add calorie content, fat and fibre grams on recipes so we can work out the points for our weightloss program...thanks

  • PhoebeinFrisco 23 Mar, 2010

    The crumb is excellent. This recipe is more cake-like than BAR-like. The bottom is cake. When I want a rhubarb bar--I want a tart flavor. This was not really tart. It needs lemon added or maybe more rhubarb. The presentation is beautiful. However, this is a more mellow breakfast-like cake than a bar.

  • akgary 6 Jun, 2009

    Refrigerating the crumb is brilliant - a great technique - when you take it out and break it up with a fork - CRUMBS! Only bad this is that this recipe uses 4 bowls, and 2 stickes of butter! I also used more rhubarb.

  • happyhappy 1 Jun, 2009

    Loved it! Took it to a potluck and it was a hit! Even the kids liked it!

  • flits21 21 May, 2009

    I used dark brown sugar as that was all I had and it came out great.. The crumb topping had great flavor..I think I'd use it again. I would use more than 8 oz. ruhubarb, however. I didn't feel like I could taste enough of it.

  • katgoehring 8 May, 2009

    I used a 10oz bag of frozen rhubarb instead of the fresh, it came out really well, my husband loved it! I didn't thaw, just used it right from the freezer. I'm going to make this year round.

  • awh 6 May, 2009

    Wow! These are quite easy to make and SO GOOD! This recipe is definitely a keeper!

  • persnicketysissy 5 May, 2009

    it's about 1 cup.. 8 oz = 1 cup. i used 1 1/2 cups though, it looked like it needed more. about 2 1/2 large stalks of rhubarb.

  • klhs1967 5 May, 2009

    I, too, would like to know how many cups are equal to 1/2 pound of rhubarb.


  • Fashionista 4 May, 2009

    How much is 1/2 pound rhubard in standard measurement? I don't have a weigh scale.

  • ivahays 4 May, 2009

    Now we are talkin, yummmmm !!!!!

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