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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

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 Add a comment

  • 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!
  • MS12001970
    20 JUN, 2013
    Hi Sarah Ok, how many cups is 1/2 lb. Looking forward to making his recipe. Lynnette
  • 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.
    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.
  • catrichins
    30 APR, 2011
    These are luscious... if you like rhubarb... this is a keeper recipe.