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Rhubarb Crumble Bars
Rhubarb Crumble Bars
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
225 minutes
Golden crusted rhubarb bars with maple oat crumble topping.
Ingredients:
  • cooking spray
  • 0.33333334326744 cup water
  • 0.25 cup white sugar
  • 3 cups chopped rhubarb
  • 0.5 cup old-fashioned oats
  • 2 tablespoons whole wheat flour
  • 1 teaspoon ground cinnamon
  • 4 teaspoons pure maple syrup, room temperature
  • 2 teaspoons unsalted butter, melted
  • 0.66666668653488 cup all-purpose flour
  • 0.25 teaspoon baking powder
  • 2 tablespoons unsweetened cashew milk, room temperature
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 tablespoons white sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease an 8x4-inch loaf pan with nonstick cooking spray.
  • In a deep saucepan, combine water and sugar until sugar dissolves completely. Bring to a gentle boil over medium heat. Stir in rhubarb and simmer uncovered until soft, about 10 minutes. Add a splash of water if needed for desired consistency. Remove from heat and transfer rhubarb to a bowl.
  • Combine oats, whole wheat flour, and cinnamon in a bowl. Create a well in the center of the mixture. Add maple syrup and butter, then mix until well combined. Set aside the topping.
  • Combine all-purpose flour, baking powder, and salt in a small bowl and whisk together to make the crust.
  • Combine cashew milk, butter, and vanilla extract in a bowl and whisk until smooth. Add sugar and mix well. Pour the mixture into the crust flour mixture and stir gently until combined.
  • Use a spatula to firmly press the crust into the pan; dampen the spatula with water to prevent sticking. Evenly spread the rhubarb filling over the crust and then sprinkle the oat topping on top.
  • Bake in the preheated oven until the juices are bubbling and the crust is golden, for 15 to 19 minutes. Allow to cool completely in the pan to room temperature. Rest bars for at least 3 hours before slicing and serving.

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