Sweet and Tangy Raspberry-Rhubarb Crumble Bars to Savor

Enjoy the delightful Raspberry-Rhubarb Crumble Bars that blend tart raspberries and tangy rhubarb into a perfect treat.

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Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 9 bars

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust and Topping

1 cup Rolled Oats Use gluten-free oats if needed.
1 cup All-Purpose Flour Can be substituted with gluten-free blend.
1/2 cup Brown Sugar White sugar is a possible substitute.
1/2 cup Unsalted Butter Can replace with coconut oil for dairy-free.
1 teaspoon Baking Powder Ensure it’s fresh.

For the Filling

2 cups Fresh Raspberries If using frozen, thaw and drain.
1 cup Rhubarb Feel free to swap in other fruits.

For the Optional Topping

1/2 cup Walnuts Can be replaced with pecans or omitted.

Equipment

8x8 inch baking pan
Mixing Bowl
pastry cutter

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare the baking pan.
Combine rolled oats, all-purpose flour, brown sugar, and baking powder in a mixing bowl.
Cut the cold unsalted butter into the dry mixture until crumbly.
Reserve about a cup of the mixture, then press the remaining into the baking pan.
In a separate bowl, mix fresh raspberries and chopped rhubarb with a little sugar.
Spread the fruit mixture over the crust and sprinkle the reserved crumble on top.
Bake for 35-40 minutes until golden brown and filling is bubbling.
Allow to cool to room temperature in the pan, then slice and serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Cold butter is essential for the perfect crumble texture. Experiment with seasonal fruits for variations.

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