Rhubarb Crumble Bars | Building Feasts

These dreamy squares are essentially a crumble in a bar but with a little added custardy-ness with the rhubarb in the filling. Plus, they are super easy - no need to pre-bake the filling or the base in this recipe, simply binding the rhubarb with an egg and some sugar absorbs all the juices and ensures a crisp base.

For more on this recipe or other similar sweet treats, head to https://www.buildingfeasts.com/recipe...

SUBSCRIBE ‪@BuildingFeasts‬

🍳 To check out the kitchen range I use and my capsule kitchen collection, Visit this link. https://amzn.to/3Kqsb7W

*Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

Crumble Base and Top
175g (1 3/4 cup) unsalted butter
180g (1 1/2 cups) plain flour (or a mixture of plain and wholemeal, wheat or spelt flours)
150g (3/4 cup) soft brown muscovado sugar
150g (1 1/2 cups) jumbo porridge oats (not instant cook oats)
50g (1/2 cup) sliced almonds (optional)
1 tsp ground cinnamon
pinch salt

Rhubarb Filling
400g - approx 5 long stems (3 cups) sliced rhubarb (1cm, 1/4inch thick)
1 large egg at room temp
150g (3/4 cup) caster (granulated) sugar
30g (2 tbsp) plain flour
pinch of salt
1 tsp vanilla extract
zest of an unwaxed lemon (or orange when using forced rhubarb in autumn/winter)

Preheat oven to 180C (350F)
Make the base and top:
Start by melting the butter. Allow it to cool slightly.
Grease and line a 20cm square baking tin with parchment paper and set aside
In a medium / large mixing bowl, combine flour, sugar, cinnamon, salt, oats and half the sliced almonds.
Add butter and mix together, keeping the mixture loose like a crumble topping.
Make the rhubarb filling:
Slice the rhubarb stalks into 1 cm pieces
In the bottom of your second mixing bowl, whisk to gather the egg and sugar, adding in the flour, lemon zest and vanilla.  Give it another mix to fully combine.  
Add the sliced rhubarb and mix with a spatula or wooden spoon to fully coat all the pieces.
To assemble:
Tip 2/3 of the crumble mixture into the prepared tin and press down into an even layer with the heel of your hand to make the base of the bars.
Spread the rhubarb mixture evenly over the base.
Loosely shower the rhubarb with the remaining crumble mixture to make a crumb topping.
Sprinkle over the rest of the almonds (if using) and pop into the oven 45 minutes until golden. 
Allow to cool completely before cutting into bars

#rhubarb #crumble #treatyourself #buildingfeasts #recipeideas #dessertrecipe #dessertlovers