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Crispy Browned Butter Rhubarb Crumble Bars

browned butter rhubarb crumble bars - featured image
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These bars feature a crispy browned butter crust and topping with a tart-sweet rhubarb filling, delivering a perfect balance of flavors and textures. Easy to make and perfect for spring and summer.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 2 1/2 cups (315g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 cups chopped fresh rhubarb (about 1/2 inch pieces) or thawed frozen rhubarb
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir constantly as the butter foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool for 5 minutes.
  2. Make the Crust and Crumble: In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 1/2 cups all-purpose flour, 1 cup old-fashioned oats, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Pour in the warm browned butter and stir until crumbly but holds together when pressed.
  3. Prepare the Filling: In a separate bowl, combine 4 cups chopped rhubarb, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and 2 tablespoons cornstarch. Toss gently until rhubarb is evenly coated.
  4. Assemble the Bars: Preheat oven to 350°F (175°C). Press about two-thirds of the crumble mixture firmly into the bottom of a greased 9×13 inch pan, creating an even layer. Spread the rhubarb filling evenly over the crust.
  5. Add the Crumble Topping: Sprinkle the remaining crumble mixture evenly over the rhubarb layer without pressing down.
  6. Bake: Bake for 40-45 minutes, until the top is golden brown and the rhubarb filling bubbles at the edges.
  7. Cool Completely: Remove from oven and cool completely on a wire rack (about 2 hours) for clean slicing and setting the filling.
  8. Slice and Serve: Slice into about 12 bars. Serve alone or with whipped cream or vanilla ice cream.

Notes

Watch the browned butter carefully to avoid burning; swirl pan off heat to control cooking. Do not overmix the crust to keep it crumbly. Toss rhubarb with sugar and cornstarch to prevent sogginess. Let bars cool completely before slicing for clean cuts. If crumble topping is sticky before baking, chill pan for 10 minutes.

Nutrition

Keywords: rhubarb bars, browned butter, crumble bars, tart sweet dessert, easy rhubarb recipe, spring dessert, summer dessert

Find it online: https://breezybake.com/crispy-browned-butter-rhubarb-crumble-bars-recipe-easy-tart-sweet-filling/