roux logo
Rhubarb Crumble Bars
recipe
/
London
Rhubarb Crumble Bars
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
0 collects
0 forks
0 stacks
$1.00
A cinch to assemble these tart, buttery, crumbly yet crisp based squares of deliciousness tick all the boxes of comforting treat to satiate that desire for a little something sweet at any time of the day.
RecipeForksStacksMore

You Need

16 squares
0:45

  • Crumble Base and Top

    • 175g (1 3/4 cup) unsalted butter
    • 180g (1 1/2 cups) plain flour (or a mixture of plain and wholemeal, wheat or spelt flours)
    • 125g (just short of 3/4 cup) soft brown sugar
    • 150g (1 1/2 cups) jumbo porridge oats (not instant cook oats)
    • 50g (1/2 cup) sliced almonds (optional)
    • 1 tsp ground cinnamon
    • pinch salt

  • Rhubarb Filling

    • 1 large egg at room temp
    • 150g (3/4 cup) caster (granulated) sugar
    • 30g (2 tbsp) plain flour
    • pinch of salt
    • 1 tsp vanilla extract
    • zest of an unwaxed lemon (or orange when using forced rhubarb in autumn/winter)
    • 400g – approx 5 long stems (3 cups) sliced rhubarb (1cm, 1/4inch thick)

    • How To

    1. Preheat oven to 180C (350F).
    2. Start by melting the butter. Allow it to cool slightly.
    3. Grease and line a 20cm square baking tin with parchment paper and set aside.
    4. In a medium / large mixing bowl, combine flour, sugar, cinnamon, salt, oats and half the sliced almonds.
    5. Add butter and mix together, keeping the mixture loose like a crumble topping.
    6. Slice the rhubarb stalks into 1 cm pieces.
    7. In the bottom of your second mixing bowl, whisk to gather the egg and sugar, adding in the flour, lemon zest and vanilla. Give it another mix to fully combine.
    8. Add the sliced rhubarb and mix with a spatula or wooden spoon to fully coat all the pieces.
    9. Tip 2/3 of the crumble mixture into the prepared tin and press down into an even layer with the heel of your hand to make the base of the bars.
    10. Spread the rhubarb mixture evenly over the base.
    11. Loosely shower the rhubarb with the remaining crumble mixture to make a crumb topping.
    12. Sprinkle over the rest of the almonds (if using) and pop into the oven 45 minutes until golden.
    13. Allow to cool completely before cutting into bars.