Rhubarb Crisp Squares
Transform your dessert game with these delectable Rhubarb Crisp Squares—a delightful combination of tangy rhubarb filling and buttery streusel crust. Perfectly balanced with a hint of cinnamon, these bars feature a crisp oat and brown sugar base that crumbles beautifully over a sweet-tart rhubarb compote. Ideal for showcasing fresh rhubarb, this recipe is quick to assemble, requiring just 15 minutes of prep before heading into the oven. Serve these golden-brown squares warm or chilled, and for an extra indulgent touch, pair them with a scoop of vanilla ice cream. Whether enjoyed as a snack, dessert, or a potluck favorite, these easy-to-make rhubarb bars are a crowd-pleasing treat you’ll come back to again and again.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup old-fashioned oats
- 0.75 cup brown sugar, packed
- 0.5 teaspoons ground cinnamon
- 0.75 cup unsalted butter, melted
- 4 cups rhubarb, chopped
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 0.5 cup water
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, combine the flour, oats, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms coarse crumbs.
Press 2/3 of the crumb mixture evenly into the bottom of the prepared baking dish to create the crust. Reserve the remaining crumb mixture for the topping.
In a medium saucepan over medium heat, combine the chopped rhubarb, granulated sugar, cornstarch, and water. Stir frequently and cook until the mixture thickens and the rhubarb starts to break down, about 7-10 minutes.
Remove the rhubarb mixture from the heat and stir in the vanilla extract.
Pour the rhubarb filling evenly over the prepared crust in the baking dish.
Sprinkle the reserved crumb mixture evenly over the rhubarb filling to create the topping.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Allow the rhubarb crisp squares to cool completely in the pan before slicing into squares for serving.
Serve as is or with a scoop of vanilla ice cream for an extra treat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 550.2 g | 200% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 308.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1110 mg | 85% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3653 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
