Blueberry Rhubarb Crumble Bars

BLUEBERRY RHUBARB CRUMBLE BARS

8/9/2023

Looking for a delicious and easy-to-make dessert that perfectly captures the flavors of summer? Look no further than Blueberry Rhubarb Crumble Bars! These mouthwatering treats combine the natural sweetness of blueberries with the tangy kick of rhubarb, all wrapped in a buttery crust and crunchy crumble topping. Served warm from the oven with a scoop of ice cream or chilled to perfection, these jammy Blueberry Rhubarb Crumble Bars are a slice of homemade goodness. Whether you're hosting a backyard barbecue or simply craving a sweet indulgence, these irresistible bars are sure to satisfy your summertime taste buds!

Blueberry Rhubarb Crumble Bars

THESE BLUEBERRY RHUBARB CRUMBLE BARS ARE:

Quick and easy to make!
Convenient - the crust and crumble topping come from the same bowl!
Wonderfully sweet and buttery!
Flavorful and stuffed with tender fresh blueberries and rhubarb!
Easy to slice, serve, eat and freeze!
Perfectly sweet, chewy, moist and crumbly!

WHAT MAKES THESE BLUEBERRY RHUBARB CRUMBLE BARS THE BEST?

The Perfect Blend of Blueberries and Rhubarb:
Blueberries and rhubarb are a match made in dessert heaven, combining the sweetness of blueberries with the tartness of rhubarb. This dynamic duo creates a flavor profile that is both refreshing and satisfying, making it the star of these crumble bars.

A Buttery Crust that Melts in Your Mouth:
The foundation of these bars is a buttery crust that adds a rich and indulgent touch. With every bite, the crust crumbles delicately, creating a melt-in-your-mouth experience that enhances the overall texture and taste of the bars.

Luscious Fruit Filling Bursting with Flavor:
The filling of these Blueberry Rhubarb Crumble Bars is where the magic happens. The juicy blueberries and tangy rhubarb are combined with a hint of sweetness to create a luscious and flavorful filling. The fruits soften during baking, releasing their vibrant colors and aromatic essence, making every bite a burst of fruity goodness.

Crunchy Crumble Topping for an Irresistible Finish:
To add a delightful crunch and texture contrast, these bars are crowned with a generous layer of crumble topping. Made from a mixture of butter, flour, oats, and brown sugar, the crumble topping bakes to perfection, creating a golden, crispy layer that complements the softness of the fruit filling.

Versatility for Any Occasion:
These Blueberry Rhubarb Crumble Bars are incredibly versatile and can be enjoyed in various settings. They make a delightful addition to brunches, picnics, potlucks, or as an indulgent treat for yourself. Serve them warm with a scoop of vanilla ice cream for a heavenly dessert experience that will leave everyone craving more.

Blueberry Rhubarb Crumble Bars

CAN I MAKE GLUTEN-FREE BLUEBERRY RHUBARB CRUMBLE BARS?

For those of you with allergies, this recipe is already egg-free. You can also easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour. I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

FRESH FRUIT OR FROZEN FRUIT? WHICH IS BETTER?

I prefer using fresh fruit for my crumble bars - whether its blueberries, raspberries, strawberry, rhubarb, peach or cranberry, but in a pinch (or in the middle of winter) you can also use frozen berries. Simply use them frozen (don't thaw before baking) and increase the baking time.

EASIEST FRUIT CRUMBLE BAR RECIPE!

This is also one of the easiest recipes for little ones to help with! Perfect for reading, measuring, following directions, and eating! I love the smiles when they create something all on their own to share - it's a great confidence-booster!

Blueberry Rhubarb Crumble Bars

MORE OF MY FAVORITE FRUIT BAR RECIPES:

Blueberry Rhubarb Crumble Bars

BLUEBERRY RHUBARB CRUMBLE BARS

To prepare these delectable Blueberry Rhubarb Crumble Bars, simply combine a buttery brown sugar crust, jammy fresh blueberry and rhubarb filling, and crumbly oat topping. The crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl!

Blueberry Rhubarb Crumble Bars

INGREDIENTS:
CRUST & CRUMBLE TOPPING
10 tablespoons (141g) unsalted butter (melted)
1-½ cups (188g) all-purpose flour
1 cup (80g) old-fashioned whole oats
½ cup (100g) packed light or dark brown sugar
1 teaspoon baking powder
½ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon salt

BLUEBERRY & RHUBARB LAYER:
2-1/4 cups (350g) fresh blueberries
2 cups sliced rhubarb
½ cup (100g) granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons lemon zest

TOPPING:
2 tablespoons old fashioned oats
1/3 cup sliced almonds or chopped pecans (optional)

HOW I MAKE THESE:

Preheat oven to 350. Line a 9-inch square pan with parchment paper or aluminum foil and spray with cooking spray; set aside.
PREPARE CRUST & CRUMBLE TOPPING: In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon and salt and whisk until combined.
Add melted butter and vanilla extract, stir until well combined. Mixture will be dry and sandy with some larger crumble pieces.
Set 1 cup crumble mixture aside in a small bowl and refrigerate (this will be sprinkled on later as the crumble topping).
Transfer remaining 2 cups of crumb mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust. Bake for 10 minutes, then remove from the oven to cool slightly.
PREPARE BLUEBERRY RHUBARB LAYER: Place the blueberries and rhubarb, sugar, cornstarch, and lemon juice in a saucepan over medium heat on the stove and stir gently to combine. Cook and stir for 4-5 minutes until the cornstarch and sugar begin to dissolve and the fruit starts to soften. Remove from heat and stir in the lemon zest.
Pour/spread the filling over the warm crust, spread evenly.
Stir 2 Tablespoons oats into the remaining crumble mixture, then sprinkle the chilled crumble topping evenly on top of the blueberry rhubarb layer, and lightly press it down with the back of a large spoon or flat spatula. If desired, sprinkle top with sliced almonds or chopped pecans (optional).
Bake for about 45–55 minutes, or until the edges are bubbling, the center is set and the blueberries are bursting in the center of the pan. The crumble topping should appear set and very pale golden. You’ll need to watch your Blueberry Rhubarb Bars, not the clock, when evaluating doneness – they may take longer if blueberries are large or very juicy.
Remove from oven and place pan on a wire rack to cool completely before serving. For easier serving, you may also chill the bars in the fridge.
Bars will keep airtight at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 6 months.

YIELD: 9 servings

RECIPE NOTES:

For best results, make sure that you use whole oats, and not quick or instant oats.
You can use frozen blueberries or rhubarb in a pinch – use berries or rhubarb frozen straight from the freezer and add 10-15 minutes to baking time.
For a flavor twist, replace half of the blueberries with fresh raspberries or strawberries. SO GOOD!
These bars are delicious served cold or room temperature, or warm one up and top with vanilla ice cream for an à la mode experience! You can also top them with sweetened whipped cream.
HOW TO CUT NEAT SQUARES: Make sure that you cool baked bars completely, just like you would let a pie cool completely. If you cut the bars into squares while they are still warm, they’ll completely fall apart. For best results, chill overnight before cutting. Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and wipe the knife clean between each cut.

Originally posted June 2013; revised & reposted August 2023.

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