Rhubarb Bars

These rhubarb bars are built like a fruit crumble in bar form. A brown sugar oatmeal crust on the bottom, tangy rhubarb filling in the middle, and more of that crumbly oat mixture pressed on top. The orange zest mixed with the rhubarb adds a citrus brightness that rounds out the tart flavor.

The same crumble mixture does double duty as both the base and the topping. Half goes in the pan first, pressed firm to create a sturdy crust. The rhubarb goes on top, then the remaining crumbs get scattered and pressed down so everything holds together when you slice.

Pressing the top layer firmly matters. Loose crumbs on top mean bars that crumble apart when you cut them. A good firm press gives you clean slices with a satisfying crunch.

Pro Tips

• Cut the rhubarb into small, uniform pieces so it cooks evenly and doesn’t leave raw chunks in the finished bars.
• Use fresh rhubarb, not frozen. Frozen rhubarb releases too much water and makes the filling soggy.
• Let the bars cool completely in the pan before cutting. The filling needs time to set.
• The sugar tames the rhubarb’s tartness, but these should still have a tangy bite. That’s the whole point.

Variations

• Add a cup of sliced strawberries to the rhubarb filling for a classic strawberry-rhubarb combination.
• Sprinkle chopped walnuts into the crumble mixture for nutty crunch.
• Drizzle cooled bars with a simple powdered sugar and orange juice glaze.