Ingredients
Scale
2 cups All-purpose flour
1 cup Old-fashioned rolled oats
1/2 cup Granulated sugar
1/2 cup Light brown sugar, packed
1 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Unsalted butter, cold and cubed
4 cups Fresh rhubarb, chopped into 1/2-inch pieces
1/2 cup Granulated sugar (adjust to taste)
2 tablespoons Cornstarch
1 teaspoon Lemon zest
1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper, greasing lightly
- Combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, and salt in a large mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs
- Press about two-thirds of the crumble mixture into the prepared baking pan to form the bottom crust. Bake for 12-15 minutes until lightly golde
- In a medium bowl, toss the chopped rhubarb with sugar, cornstarch, lemon zest, and vanilla extract until evenly coated
- Spread the rhubarb filling evenly over the warm crust, then sprinkle the remaining crumble mixture on top
- Bake for an additional 35-45 minutes until the topping is golden brown and the filling is bubbly
- Let the bars cool completely in the pan on a wire rack before cutting into squares
Notes
Using cold butter ensures a better crumble texture.
Pre-baking the crust prevents a soggy base.
Cool completely before slicing for clean edges.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 375 kcal
- Sugar: 27 g
- Sodium: 165 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 46 mg