Grandma’s Rhubarb Bars
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I think rhubarb is my new favorite and Grandma’s Rhubarb Bars are at the top of my list. These are eat out of the baking dish good!
So let me be perfectly clear – this is not my Grandma’s recipe! I found it in an old cookbook, it was obviously someone’s Grandma’s recipe so I felt like it needed to stay with the title.
I went on a huge rhubarb and strawberry baking binge and I don’t regret a minute of it! My aunt’s pie is amazing, I highly recommend it as well. But these bars I think are my favorite way to eat rhubarb.
These are call bars – the longer they cool the easier if is to cut them into bars and have them hold their shape. But let’s be real there are times that one cannot be that patient and shouldn’t have to be. Scoop some of it warm out of the pan and add some ice cream. Enjoy them as you want, don’t be bound by rules.
Grandma’s Rhubarb Bars
I put some strawberry jam in these, because well, it’s strawberry jam and I had a fresh made batch. What I am saying is the strawberry jam is completely optional but it add just a hint of flavor that really pops.
This makes a great breakfast as well – the fruit, the oatmeal. Serve with some eggs, sausage or bacon and a glass of milk.
Looking for more rhubarb recipes? Check out my friend Sarah over at Farmwife Crafts – she makes the best Strawberry Rhubarb Crisp.
And my friends over at These Old Cookbooks have a mile long list of amazing recipes using rhubarb! This Old Fashioned Rhubarb Coffee Cake looks amazing and this Strawberry Rhubarb Jam with Jello is definitely on my list to make before I run out of fresh rhubarb!
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Grandma's Rhubarb Crumb Bars
Ingredients
For the Rhubarb Filling
- 3 cups rhubarb, chopped fresh or frozen
- 1½ cups sugar
- 3 Tablespoons corn starch
- ½ cup cold water
- 1 teaspoon vanilla
- 3 Tablespoons strawberry jam optional
For the Crumble
- 1½ cups oatmeal
- 1½ cups flour
- 1 cup brown sugar
- 1 cup butter
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
- Cook the filling: In a saucepan over medium heat, combine rhubarb, sugar, corn starch, water, and vanilla.Stir occasionally until thickened, about 8 minutes.Remove from heat.
- Make the crumble: With a pastry cutter or a fork mix oatmeal, flour, brown sugar and butter together into a crumble
- Press base: Pat 3/4 of the crumble mixture into the bottom of a 9x13 baking dish
- Add Filling: Pour rhubarb mixture over the base and spread evenly.
- Swirl jam (optional): Warm jam in the microwave and drizzle over rhubarb. Swirl with a knife.
- Top with remaining crumble.
- Bake for 30-35 minutes or until golden brown. Cool completely before slicing.
Notes
- Frozen rhubarb works great - no need to thaw first.
- Swap in raspberry or apricot jam for a different twist.
- These freeze beautifully-wrap individual bars for a grab-and-go treat
- Best enjoyed with coffee, serve it with ice cream or as part of a county breakfast alongside eggs and bacon!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
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Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
