Rhubarb Crumb Bars

449 Ratings
  • 5 61
  • 4 110
  • 3 165
  • 2 97
  • 1 16

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

Everyday Food, May 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
1 hr 25 mins
Yield:
Makes 16
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Ingredients

For the Streusel
For the Cake

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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Reviews (9)

449 Ratings
  • 5 61
  • 4 110
  • 3 165
  • 2 97
  • 1 16
Martha Stewart Member
05/19/2020
Absolutely yummy but better when I added lemon zest and small amount of lemon juice to the rhubarb mixture! I also added a little more rhubarb at the request of my family.
Martha Stewart Member
03/17/2015
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!
Martha Stewart Member
05/11/2014
this is definitely more of a coffee cake than a bar. for a delicious rhubarb bar recipe, use this: http://retrolillies.wordpress.com/2014/05/09/rhubarb-streusel-bars/ it uses streusel too, which is great!
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Martha Stewart Member
06/20/2013
Hi Sarah Ok, how many cups is 1/2 lb. Looking forward to making his recipe. Lynnette
Martha Stewart Member
05/30/2012
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.
Martha Stewart Member
05/14/2012
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.
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Martha Stewart Member
05/10/2012
LOVE this recipe! Can't wait to make it again now that rhubarb is in season.
Martha Stewart Member
08/03/2011
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.
Martha Stewart Member
07/14/2011
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.
Martha Stewart Member
04/30/2011
These are luscious... if you like rhubarb... this is a keeper recipe.
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