Rhubarb Lemon Crumb Bars

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It’s been a few weeks since my last post, but I am back from vacation and ready to bring you some more great recipes!

This weekend finally felt like spring in New England, the perfect time for a rhubarb focused dessert. Left with some extra rhubarb from this apple rhubarb pie, I decided to put a twist on one of my grandma’s favorite dessert.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!


As my grandma grew older, there were few things she would eat. These almond raspberry bars happened to be her absolute favorite. The only problem was that she refused to eat anything that contained fat.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!
Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

So naturally, my sister and I told her that they were fat-free. Somehow she was convinced (I definitely pulled the dietitian card!). Although she wouldn’t eat many things, I always had these bars on hand for her to nibble on.

These Rhubarb Lemon Crumb Bars, my own twist on the original recipe, are a tribute to her.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

Begin by making the rhubarb jam. This should ideally be done first since it requires time to cool and thicken. Place the diced rhubarb, sugar, and lemon juice in a small saucepan.

Over high heat bring the rhubarb mixture to a boil. Once a boil is reached, reduce to low heat and simmer for 10-15 minutes or until the jam has thickened and the rhubarb has cooked down. Set the jam aside and let cool. Do not worry if the jam is a bit lose, it will thicken as it cools.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

For the crumb dough begin by whisking the flour, oats, cinnamon, baking powder, and salt in a small bowl.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

In the bowl of an electric mixer, cream the softened butter and sugars on high speed until light and fluffy, approximately 2 minutes.

Add the egg yolk, vanilla, and lemon zest and cream until mixed. With the mixer on low speed add the flour mixture into the dough. Mix until just incorporated.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

Press half of the crumb dough into the bottom of a prepared pan. I detail my go-to method for this here. Spread rhubarb jam over the dough, leaving a ¼ inch border on each side. This prevents the jam from caramelizing and sticking to the sides of the pan.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!Crumble the other half of the dough over the jam. Bake in a preheated oven for 25-30 minutes or until golden brown. Cool on a wire rack while you make the lemon glaze.

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

For the glaze, whisk the powdered sugar and lemon juice in a small bowl. Sifting the powdered sugar ensures that the glaze will be smooth and free of lumps. If you prefer a thicker glaze add more powdered sugar until the desired consistency is reached.

Drizzle the glaze over the cooled bars. This glaze will partially sink into the bars when hardened but should still be slightly visible. You may not see the glaze but you will definitely taste it 🙂

Once the glaze has hardened, slice the bars into 16 pieces and serve. I hope you enjoy these bars as much as my grandmother did!

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

Want a different way to bake with fresh rhubarb? These easy Rhubarb Lemon Crumb Bars feature a tart rhubarb jam sandwiched between two layers of buttery lemon oat crumb crust and are topped off with a quick lemony glaze. Always a spring treat, these simple and quick crumb bars are perfect as a snack or dessert!

4.75 from 4 votes
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Rhubarb Lemon Crumb Bars
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
These rhubarb lemon crumb bars feature a tart rhubarb jam sandwiched between two layers of buttery oat crumb crust and are topped off with a lemony glaze. Always a spring treat, these crumb bars are perfect for any occasion!
Course: Dessert
Servings: 16
Author: My Frosted Life
Ingredients
Rhubarb Jam
  • 2 cups diced rhubarb
  • ½ cup granulated sugar
  • Juice from ½ lemon
Crumb Dough
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 and ½ cups all-purpose flour
  • 1 cup rolled oats
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup light or dark brown sugar , packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 tablespoon lemon zest
  • Pinch of salt
Lemon Glaze
  • ½ cup powdered sugar , sifted
  • 2 tablespoons lemon juice
Instructions
Rhubarb Jam
  1. Place the rhubarb, sugar, and lemon juice in a small saucepan over high heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the jam has thickened. The jam will continue to thicken as it sets.

Crumb Dough
  1. Preheat oven to 350ᵒF. Line an 8 x 8 pan with aluminum foil and grease.
  2. In a medium bowl whisk the flour, oats, cinnamon, salt, and baking powder.
  3. In a mixing bowl, cream the butter and sugars on high speed until light and fluffy, approximately 2 minutes. Add the egg yolk, vanilla, and lemon zest and beat until combined.
  4. With the mixer on low speed slowly add the flour mixture into the wet ingredients. Mix until combined.
  5. Press half of the crumb dough into the bottom of the prepared pan. Evenly spread the cooled rhubarb jam over the dough leaving a 1/4 inch border on each side. Crumble the other half of the crumb dough over the jam. Bake in preheated oven for 25-30 minutes, or until golden brown. Cool bars on a wire rack.
Lemon Glaze
  1. Whisk the powdered sugar and lemon juice together until smooth. Drizzle over cooled bars and set aside to harden.

  2. Slice into 16 and serve! Store on the counter for 3 days. For longer storage place in the refrigerator.
Recipe Notes
  • If the lemon glaze is too thin, add more confectioners sugar until the desired consistency is reached. This glaze will sink into the bars and will only be slightly visible on the top, but you will surely be able to taste it!
  • Sifting the powder sugar ensures that the glaze will be smooth and free of lumps.

 

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42 thoughts on “Rhubarb Lemon Crumb Bars

  1. I too am from New England! You mention your grandmother and having these bars available for her. Rhubarb reminds me of my grandmother. She used to make the best rhubarb desserts. I love that you added lemon (another go to flavor for my grandmother! I will be trying this dessert soon!!

    1. Thank you! They are pretty easy so I hope you enjoy and they make your kitchen smell delightful!

    1. It certainly is, I have always been looking for other recipes besides rhubarb sauce and strawberry rhubarb pie, so I came up with this. Enjoy 🙂

    1. I have never used frozen rhubarb myself, but I have read that you can use the same amount of frozen rhubarb as fresh rhubarb. The articles I read said just to use the rhubarb frozen, do not thaw. I would love to hear how it turns out, so I know for the future!

    1. It is definitely something to try. If you have any questions I would be happy to help. I would love to hear how you like it 🙂

  2. I’ve never actually tried rhubarb but Ive heard incredible things and I am a sucker for anything lemon! This sounds delicious!!

  3. You know, I have never cooked with rhubarb! I have one that is allergic to strawberries, so it just never dawns on me. I always associate them. I think I’ll have to try these! We love lemon.

    1. Strawberry rhubarb is definitely the classic combination, but I wanted to go beyond that and find a new way to cook with it. Enjoy, I would love to hear how you like it 🙂

    1. It is not super common, but something that my father and grandfather loved so I grew up eating it. I hope you enjoy this recipe!

    1. Yes definitely! I hadn’t thought of having them for breakfast but it wouldn’t be a bad thing 🙂

    1. They should be fine! Just seal them in a plastic bag or wrap the leftovers in foil and then in a bag. I would love to hear how you liked the recipe 🙂

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