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Grandma’s Rhubarb Crumb Bars

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Grandma’s Rhubarb Crumb Bars are the kind of recipe that just feels like home. You know the ones- mismatched mugs in the cupboard, the hum of the old fridge, and something cooling on the counter that you weren’t supposed to touch yet!

Grandma's Rhubarb Bars from Farmwife Feeds with a touch of strawberry jam is a great dessert for pitch-ins and get togethers. #rhubarb #recipe #bardessert

Grandma’s Rhubarb Crumb Bars

These tart, buttery rhubarb crumb bars are just sweet enough to keep you coming back for one more bite. They’re equally perfect with a scoop of vanilla ice cream or served up next to scrambled eggs and sausage. Yep – I said breakfast. If coffee cake counts in the morning, these do too.

Grandma's Rhubarb Bars from Farmwife Feeds with a touch of strawberry jam is a great dessert for pitch-ins and get togethers. #rhubarb #recipe #bardessert

Gather Your Ingredients

These bars come together with ingredients you probably already have on hand, minus maybe the rhubarb (and if that’s the case, add it to your next farmer market run or raid a neighbor’s patch – rhubarb people are usually generous).

For the rhubarb filling:

  • 3 cups rhubarb, chopped
  • 1 1/2 cups granulated sugar
  • 3 Tablespoons corn starch
  • 1/2 cup cold water
  • 1 teaspoon vanilla extract
  • 3 Tablespoons strawberry jam (optional, but you’ll regret skipping it)

For the oat crumble:

  • 1 1/2 cups oatmeal (quick-cook or old-fashioned both work)
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup cold butter, cubed
Grandma's Rhubarb Bars from Farmwife Feeds with a touch of strawberry jam is a great dessert for pitch-ins and get togethers. #rhubarb #recipe #bardessert

Let’s Make Grandma’s Rhubarb Crumb Bars

First things first, preheat that oven to 350 degrees and lightly grease a 9×13 baking dish. Then let’s get cooking – literally.

Step 1: Cook the Rhubarb Filling

Grab a medium saucepan and toss in your chopped rhubarb, sugar, cornstarch, cold water, and vanilla. Set it over medium heat and stir occasionally while it cooks down and thickens. This usually takes about 8 minutes.
You’ll know it’s ready when the liquid has turned glossy and the mixture has a consistency similar to pie filling. Remove it from the heat and set it aside to cool slightly. And yes, it already smells amazing.

Step 2: Mix the Crumble

In a large mixing bowl, combine your oatmeal, flour, and brown sugar. Cut in the cold butter using a pastry cutter or fork until you’ve got a coarse crumb texture. Some pieces will be bigger than others – that’s totally fine.
This is the same mixture used for both the base and the topping. Fewer dishes. More crumble. We love a win-win.

Step 3: Build the Bars

Take about 3/4 of your crumble mixture and press it into the bottom of your prepared baking dish. You want a firm, even layer- it’s what holds everything together.
Then pour your rhubarb mixture over that base and spread it out gently.
If you’re using strawberry jam (please do), heat it for about 15 seconds in the microwave until pourable. Drizzle it over the rhubarb layer and then run a butter knife through it to swirl. This step adds a little extra sweetness and pairs beautifully with the tart thubarb.
Now take the remaining crumble and scatter it over the top. Don’t worry about making it perfect- some of the filling peeking through adds to the charm and rustic farmhouse look.

Step 4: Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and your house smells like your childhood. Let the bars cool completely before slicing (if you can wait that long).

Tips, Tricks, and Questions Answered

Can I use frozen rhubarb?
Absolutely. Just measure it straight from frozen and maybe add an extra minute or two when cooking down the filling.

Do I have to use strawberry jam?
Nope. But should you? YES. It gives the tart rhubarb a sweet companion and adds a subtle fruity twist that people can’t quite put their finger on – but they’ll ask for the recipe, guaranteed.

Can I use quick oats or old-fashioned oats?
Either works. Old-fashioned will give you a chewier texture, while quick oats blend in a little more. Don’t use instant oats, though – they’re too powdery for coarser more textured crumble.

Can I make these gluten-free?
Yes! Just use a good 1 to 1 gluten-free flour and certified gluten-free oats. The texture may be a little different, but still delicious.

How do I store them?
Once cooled, store in an airtight container on the counter for up to 3 days or in the fridge for up to 5. They freeze great, too – just slice, wrap in parchment, and freeze in a zip-top bag.

Are they really good for breakfast?
Okay, look – I’m not saying these are health food, but I am saying they pair perfectly with a plate of scrambled eggs and cripsy bacon. It’s the sweet savory balance we all secretly love. And honestly, if Pop-Tarts get a breakfast pass, so do these.

Can I double the recipe?
Yes – but you’ll nee a second pan. These bars are thick and need room to bake evenly, so avoid trying to put a double batch into one dish.

How do I get clean slices?
Let them cool completely before cutting, and use a sharp knife wiped clean between cuts. Or embrace the messy edge pieces – they’re the best ones anyway.

Whether you serve them at a church potluck, sneak a square with you morning coffee, or plate them up next to a hot breakfast skillet, Grandma’s Rhubarb Crumb Bars are the kind of comfort food that always feels right.

More Rhubarb Recipes

Strawberry Rhubarb Cobbler
A simple layered cobbler with classic strawberry and rhubarb.
Check out this recipe
Strawberry Rhubarb Cobbler from Farmwife Feeds, an easy church cookbook dessert that you assemble right in the baking dish. #rhubarb #strawberry #dessert
Easy Rhubarb Jam
A 3 ingredient recipe that is delicious on your morning toast, in savory dishes and in sweets.
Check out this recipe
Easy Rhubarb Jam from Farmwife Feeds is a 3 ingredient sweet treat good for so many recipes and your morning toast. #rhubarb #jam #recipe
Strawberry Rhubarb Pie
Check out this recipe

My friends over at These Old Cookbooks have a mile-long list of amazing recipes using rhubarb! This Old Fashioned Rhubarb Coffee Cake looks terrific, and this Strawberry Rhubarb Jam with Jello is definitely on my list to make before I run out of fresh rhubarb!

Grandma's Rhubarb Bars from Farmwife Feeds with a touch of strawberry jam is a great dessert for pitch-ins and get togethers. #rhubarb #recipe #bardessert

These are called bars – the longer they cool, the easier it 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.

The Good Lord loves a good rhubarb recipe!

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
“I made these for church coffee hour, and they were gone before the second service even started.”
Cartoon-style illustration of an elderly woman with white curly hair, large round glasses, and a warm smile. She’s wearing a red cardigan over a beige floral skirt, small gold earrings, and brown shoes, standing with her hands gently clasped in front of her.
Ethel Mae
Keeper of the Coffee Hour Calendar

Grandma's Rhubarb Bars from Farmwife Feeds with a touch of strawberry jam is a great dessert for pitch-ins and get togethers. #rhubarb #recipe #bardessert

Grandma’s Rhubarb Crumb Bars

Tart, sweet, and buttery, these rhubarb crumb bars are a nostalgic treat straight from grandma's kitchen. Perfect for dessert – or even breakfast with a side of eggs and bacon.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Course Breakfast, Breakfast Treat, Dessert
Cuisine American, Farmhouse
Servings 15 medium bars
Calories 326 kcal

Ingredients
  

For the Rhubarb Filling

  • 3 cups rhubarb, chopped fresh or frozen
  • cups sugar
  • 3 Tablespoons corn starch
  • ½ cup cold water
  • 1 teaspoon vanilla
  • 3 Tablespoons strawberry jam optional

For the Crumble

  • cups oatmeal
  • cups flour
  • 1 cup brown sugar
  • 1 cup butter

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9×13 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 9×13 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

Serving: 1barCalories: 326kcalCarbohydrates: 52gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 106mgPotassium: 127mgFiber: 1gSugar: 37gVitamin A: 403IUVitamin C: 2mgCalcium: 42mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

Tried this recipe?Mention @farmwifefeeds or tag #farmwifefeeds!

 

about jent

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…

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