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Cozy Rhubarb Crumble Bars Recipe with Easy Brown Butter Oat Topping

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These cozy rhubarb crumble bars feature a tart rhubarb filling balanced by a sweet, nutty brown butter oat topping, creating a comforting and delicious dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 tsp salt
  • 3/4 cup (170 g) unsalted butter, cold and cubed
  • 1 tsp vanilla extract
  • 4 cups (600 g) rhubarb stalks, chopped into 1/2-inch pieces
  • 2/3 cup (135 g) granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1/2 cup (115 g) unsalted butter, for browning
  • 1 1/2 cups (135 g) old-fashioned rolled oats
  • 3/4 cup (90 g) all-purpose flour
  • 1/2 cup (110 g) packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

  1. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs with pea-sized pieces. Stir in 1 tsp vanilla extract.
  2. Press the crust mixture evenly into the bottom of a 9×13 inch pan. Chill in the fridge for 15 minutes.
  3. In a medium bowl, toss chopped rhubarb with 2/3 cup sugar, 1 tbsp lemon juice, and 2 tbsp cornstarch. Set aside for 10 minutes to macerate.
  4. Preheat oven to 350°F (175°C). Bake the chilled crust for 15 minutes until lightly golden. Remove from oven.
  5. While crust bakes, melt 1/2 cup unsalted butter in a saucepan over medium heat, stirring frequently until golden brown and nutty (about 5 minutes). Pour browned butter into a bowl and let cool slightly.
  6. Add rolled oats, 3/4 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt to browned butter. Stir until combined and crumbly.
  7. Pour rhubarb filling evenly over baked crust. Sprinkle brown butter oat topping evenly over fruit layer, pressing slightly.
  8. Bake for 35–40 minutes until topping is golden brown and filling bubbles at edges. Cover loosely with foil after 30 minutes if topping browns too quickly.
  9. Remove from oven and cool completely on a wire rack for 2-3 hours before slicing.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Chill crust before baking to prevent sogginess. Cool bars completely before slicing for clean cuts. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend. For dairy-free, replace butter with coconut oil.

Nutrition

Keywords: rhubarb crumble bars, brown butter oat topping, dessert bars, easy rhubarb recipe, fall dessert, crumble bars, oat topping, cozy dessert

Find it online: https://breezybake.com/cozy-rhubarb-crumble-bars-recipe-with-easy-brown-butter-oat-topping/