Raspberry Rhubarb Crumb Bars

Sweet, tart and crumbly, these Raspberry Rhubarb Crumb Bars are a great sweet snack with coffee or indulgent fruity dessert with a dollop of cream.

Ramps, blood oranges, morels or rhubarb, when it comes to ingredients with a short season I tend to go a little overboard. I’ve been craving rhubarb for months, so now that I’ve finally got my hands on loads of homegrown stalks, I’m putting it in everything!

These rhubarb crumb bars are super quick to make and are the perfect balance of sweet, tart and crumbly. You can replace the raspberries with blackberries, strawberries, blueberries or whatever berries you have on hand. Frozen berries will work too, just thaw them and drain the extra liquid before stirring it all together.

Raspberry Rhubarb Crumb Bars

Print Recipe

Sweet, tart and crumbly, these bars are a great sweet snack with coffee or indulgent fruity dessert with a dollop of cream.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 24 Bars 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

• Crust and Crumb Topping
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold butter, cut into small pieces
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped almonds
• Raspberry Rhubarb Filling
• 1/2 cup sugar
• 5 teaspoons cornstarch
• 2 cups chopped rhubarb stalks
• 2 cups fresh raspberries

Instructions

1. Heat the oven to 375°F. Grease a 9×13 inch pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Grease and flour parchment and pan.
2. In a large bowl, stir together flour, 1 cup sugar, baking powder and salt. With a pastry blender or fork, cut in butter, egg and vanilla until mixture is crumbly. Press half of mixture into the bottom of the prepared pan. Bake 15 minutes. Stir chopped almonds into remaining crumb mixture; set aside.
3. Meanwhile, in a medium bowl, stir together 1/2 cup sugar and cornstarch. Gently fold in the raspberries and rhubarb. Spoon the raspberry-rhubarb mixture evenly over the crust. Top with reserved crumb mixture.
4. Bake 30 to 45 minutes or until golden brown. Cool completely, about 1 hour. Cut into 4 rows by 6 rows.

Nutrition

• Serving Size: 1 Serving
• Calories: 246
• Sugar: 26g
• Sodium: 190mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 28mg

What’s your favorite rhubarb-berry pairing? 

Still looking for some more crumb ideas? Try these…
Salted Caramel Buttery Crumb Bars from Averie Cooks
Blackberry Hazelnut Crumble Bars from My New Roots
Strawberry Vanilla Jam Crumb Bars from Savory Simple

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