Irresistibly Delicious & Healthy Honey Rhubarb Crumb Bars: Your Ultimate Whole Grain Treat
Honey rhubarb crumb bars are a truly delightful and wholesome treat, crafted with nutritious whole grains and other beneficial ingredients. These bars require only about 20 minutes of hands-on preparation, making them a surprisingly quick and easy baking project. They serve as an excellent healthy snack choice for any time of day, or transform into an exquisite dessert when paired with a luscious scoop of vanilla ice cream. Beyond their delicious flavor, these bars offer a wonderful way to enjoy the unique tang of rhubarb while providing the goodness of natural sweeteners and whole foods.
✩ What readers are saying…
“This recipe was a hit!! I absolutely love rhubarb and am always looking for new recipes. The bars turned out perfect. The only problem I’ve seen is that it’s impossible to eat just one!” -Roberta
These Honey Rhubarb Crumb Bars, featuring a luscious honey-sweetened rhubarb filling, stand out as one of my absolute favorite ways to utilize the season’s bounty of rhubarb. They are not only remarkably easy to prepare but also packed with wholesome ingredients, offering a delightful taste and texture reminiscent of a perfectly baked cookie. The combination of sweet honey and tart rhubarb creates a flavor profile that is both comforting and invigorating, making these bars a universally appealing treat.
Upon reflection, it seems I’ve expressed similar sentiments about other rhubarb creations, such as Spicy Rhubarb Chutney, Glazed Orange Rhubarb Muffins, and Honey-Lemon Rhubarb Butter. Perhaps it’s time to officially declare my profound fondness for a wide array of rhubarb-based recipes!
However – and this is a crucial distinction – you’ll notice a consistent theme across all my rhubarb recipes: you won’t find any that feature large, tough, or stringy chunks of rhubarb. This is because, quite frankly, I have a strong aversion to those particular textural issues. My early experiences with rhubarb, limited to a couple of tries in pies or crisps with large 1 and 2-inch slices, left me convinced I disliked it entirely. The texture was simply too off-putting, leading me to believe rhubarb wasn’t for me.
My perspective on rhubarb underwent a complete transformation when I started gardening. Driven by a desire to grow a diverse range of produce, rhubarb made its way onto my list, primarily due to its perennial nature and low-maintenance requirements. It’s an incredibly rewarding plant to cultivate! You can discover more about growing, harvesting, cooking, and preserving rhubarb in this comprehensive guide here. My first venture into cooking with homegrown rhubarb was spicy rhubarb chutney. It was during this culinary experiment that I made a pivotal discovery: when properly prepared, eliminating the textural concerns, I genuinely adored rhubarb’s vibrant, tangy flavor.
This realization directly led to the creation of these Honey Rhubarb Crumb Bars, which were among the very next recipes I developed. The key to their success, much like the chutney, lies in cooking the rhubarb filling down to a luscious, jam-like consistency. This method ensures a smooth, delightful texture that perfectly complements the crumbly crust and topping. After experiencing rhubarb in this new light, I was utterly captivated – there was simply no returning to a rhubarb-less existence. My love for its unique taste was firmly established.
Achieving this ideal texture is straightforward: simply cut the rhubarb stalks into small, uniform diced pieces. This preparation method is also why I find it unnecessary to peel the stalks, a step some take to mitigate stringiness. With small diced pieces, the stalks cook down beautifully, resulting in a perfectly tender and flavorful outcome every time.
Honey Rhubarb Crumb Bars Recipe: A Step-by-Step Guide
Ingredients & Smart Substitutions for Your Crumb Bars
To create these exceptional crumb bars, I’ve thoughtfully updated a classic recipe to incorporate wholesome ingredients. We use whole grains for a healthier base, honey as a natural sweetener for the filling, and offer flexible options like coconut oil and various sugars for the crumb mixture. The philosophy behind this recipe is simple: only real, good-for-you ingredients, ensuring every bite is both delicious and nourishing.
- Rhubarb: Both fresh and frozen rhubarb work perfectly in this recipe. If using frozen, there’s no need to thaw; simply chop it if the pieces are too large, and proceed as directed. Its tartness is the star!
- Honey: A natural and delicious sweetener that pairs beautifully with rhubarb. While I haven’t specifically tested maple syrup, it should function similarly in terms of consistency, though it will introduce a distinct maple flavor to your filling. Choose a local, raw honey for added health benefits and a richer flavor.
- Potato starch: This acts as our thickening agent for the filling, ensuring a perfectly jam-like consistency. Arrowroot powder or organic cornstarch are excellent alternatives if potato starch isn’t readily available.
- Vanilla extract: A touch of vanilla enhances the overall flavor profile, adding warmth and depth to the rhubarb filling. Use pure vanilla extract for the best taste.
- Rolled oats: These whole grain oats form the base of our wholesome crumb crust and topping. Quick oats can also be used if preferred, offering a slightly finer texture. Oats contribute fiber and a satisfying chewiness.
- Whole wheat pastry flour: This flour provides a tender crumb texture while keeping the bars whole grain. It’s lighter than regular whole wheat flour. You can substitute with regular whole wheat flour, spelt flour, or all-purpose flour. For a gluten-free option, oat flour or a 1:1 gluten-free flour blend will work wonderfully.
- Brown sugar: Used in the crumb mixture, brown sugar adds moisture and a lovely caramel note. Coconut sugar is a fantastic alternative for those looking for another natural, less refined sugar option. Adjust the amount based on your sweetness preference.
- Baking soda and salt: Essential leavening and seasoning agents that balance the flavors and ensure the crumb texture is just right. The salt also helps to highlight the sweetness of the honey and tartness of the rhubarb.
- Butter: Softened, cut-up butter is integral to achieving a rich and flaky crumb. To make these bars dairy-free, refined coconut oil is an excellent substitute, providing a neutral flavor. Unrefined coconut oil can also be used if you enjoy a subtle coconut flavor in your baked goods.
- Optional nuts: Incorporating chopped walnuts or pecans into the crumb mixture adds a delightful crunch and nutty flavor, enhancing the texture and complexity of the bars.
Simple & Effective Directions for Perfect Honey Rhubarb Crumb Bars
Making these delicious bars is a straightforward process. For optimal results and to allow flavors to meld, we’ll begin by preparing the filling. This gives it a chance to cool slightly while you assemble the delectable crumb mixture.
Step 1: Prepare the Rhubarb Filling. In a medium saucepan, combine all the filling ingredients: chopped rhubarb, honey, potato starch (or chosen thickener), cold water, and vanilla. Cook this mixture over medium to medium-high heat, stirring occasionally. The goal is to bring it to a gentle boil, then reduce the heat to maintain a very low simmer. Continue cooking for about 8-10 minutes, or until the mixture thickens beautifully and the rhubarb pieces begin to break down into a smooth, jam-like consistency. Once thickened, remove from heat and set it aside to cool slightly. This cooling step is important as it prevents the hot filling from making the bottom crust soggy.
Step 2: Create the Wholesome Crumb Mixture. While your rhubarb filling is cooling, gather all the ingredients for the cookie crust and topping in a large mixing bowl. This includes the rolled oats, whole wheat pastry flour, brown sugar, baking soda, salt, softened butter (or coconut oil), and optional chopped nuts. Mix everything together. You want to combine these ingredients just until they come together in discernible crumbs and some larger chunks start to form. Be careful not to overmix, as this can lead to a tough crust. Stop mixing when all the dry ingredients are incorporated and the mixture resembles a coarse, pebbly texture, similar to what you see in the photo above.
Step 3: Assemble the Bars. Preheat your oven to 350°F (175°C). Prepare a 13×9 inch baking pan. For easier removal and cleaner cuts, I highly recommend lining the pan with parchment paper, allowing some overhang on the sides. If parchment paper isn’t available, make sure to grease the pan thoroughly. Take approximately three-quarters of your crumb mixture and press it firmly and evenly into the bottom of the prepared pan to form the crust for your bars. Next, carefully spread the slightly cooled rhubarb filling over the crust. Finally, crumble the remaining oat mixture evenly over the top of the rhubarb filling, pressing down gently to help it adhere.
Step 4: Bake to Golden Perfection. Place the assembled bars in the preheated oven and bake for 35-40 minutes. You’ll know they’re ready when the edges are lightly golden brown and the filling is visibly bubbling around the sides. The aroma filling your kitchen will be another delicious indicator!
Step 5: Cool, Cut, and Enjoy. This step is crucial for perfect bars! Allow the bars to cool completely on a wire rack before attempting to lift them out of the pan (using the parchment paper overhang makes this effortless). Once fully cooled, cut them into 24 even bars. These versatile treats can be enjoyed as a wholesome snack with a glass of milk or a cup of tea, or elevated into a delightful dessert with a small scoop of creamy vanilla ice cream. No matter how you serve them, they’re simply fantastic.
Honey Rhubarb Crumb Bars FAQ
Absolutely! You can confidently use chopped, frozen rhubarb in place of fresh in most recipes, including muffins and especially in this crumb bar recipe. Since the rhubarb filling is cooked down to a jam-like consistency, frozen rhubarb integrates perfectly without any need for thawing beforehand. Just measure and chop if necessary.
Primarily, the difference between red and green rhubarb is aesthetic; it’s mostly about color. Older, wilder varieties tend to be greener, while newer varieties have been specifically bred to produce a more vibrant red hue. Both types offer the same characteristic tart flavor and are equally suitable for recipes. While the color of your finished bars may vary, the delicious taste will remain consistent.
No, there is no need to add any extra water beyond what’s specified in the recipe. The recipe is designed for the rhubarb to release its own juices, which, when combined with the honey and potato starch, will create the desired thick, jam-like filling. Adding additional water could make the filling too runny, affecting the texture of your bars.
For optimal freshness, store your Honey Rhubarb Crumb Bars in an airtight container. They will remain delicious at room temperature for a few days, in the refrigerator for up to a couple of weeks, or can be frozen for up to 3 months. If freezing, wrap individual bars or sections tightly in plastic wrap before placing them in an airtight freezer-safe container to prevent freezer burn.
These bars are considered healthier due to several factors. They utilize whole grains from rolled oats and whole wheat pastry flour, providing more fiber and nutrients than refined flours. The filling is sweetened primarily with honey, a natural sweetener, and the crumb mixture uses less brown sugar compared to many traditional recipes. This reduced sugar content allows the natural, tangy flavor of the rhubarb to truly shine. Furthermore, opting for coconut oil makes them dairy-free, and the inclusion of optional nuts adds healthy fats and protein.
Yes, absolutely! To make these honey rhubarb crumb bars gluten-free, simply substitute the whole wheat pastry flour with a 1:1 gluten-free baking flour blend or oat flour. Ensure your rolled oats are certified gluten-free if you have a severe intolerance or allergy, as some oats can be cross-contaminated during processing.
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Honey Rhubarb Crumb Bars
Equipment
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medium saucepan
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large mixing bowl
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13×9 inch baking pan
Ingredients
Filling:
- 3 cups chopped rhubarb
- ½ to ¾ cup honey** use ½ cup if you prefer a tarter filling, ¾ if you like rhubarb a bit sweeter
- 2 tablespoons potato starch, organic cornstarch, or arrowroot powder
- 3 tablespoons cold water
- 1/2 teaspoon vanilla
Cookie Crust & Topping:
- 1 ½ cups whole rolled oats
- 1 ½ cups whole wheat pastry flour or oat flour*
- 1/2 to 3/4 cup brown sugar (use 1/2 cup for a less sweet bar)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (if using unsalted butter, increase to 1/2 teaspoon)
- 1 cup butter softened and cut up (or coconut oil to be dairy free)
- 1/2 cup chopped walnuts or pecans, optional
Instructions
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Combine filling ingredients in a medium saucepan and bring to a boil over medium-high heat and then lower heat to keep mixture at a very low boil. Cook, stirring occasionally, until thickened and rhubarb is starting to break down, about 8-10 minutes. Set aside to cool while continuing with the recipe.
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Preheat oven to 350 degrees. Line a 13 x 9 inch pan with parchment, leaving some to hang over sides to lift bars after cooked (or grease well).
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Add all crumb ingredients into a large mixing bowl, and stir until combined and large crumbs form. Set aside 1 ¾ cups for the topping.
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Press remaining crumb mixture evenly into the prepared pan. Pour partially cooled rhubarb mixture over crust and then sprinkle evenly with the reserved crumbs for the topping, pressing down slightly.
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Bake for 35-40 minutes, until browning around edges and filling is bubbling some.
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Cool completely on a wire rack before lifting bars out of the pan using the parchment and cutting into 24 bars.
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Serve within a couple of days, refrigerate for a week, or store in the freezer for up to 3 months.
Notes
**You can try using maple syrup if you can’t do honey, though it may affect the flavor.
To Store: You can freeze the bars after cooling and cutting in an airtight container for 3-4 months.
Nutrition calculated with optional walnuts.
Nutrition
I hope you’ll give these Honey Rhubarb Crumb Bars a try. They are a testament to how simple, real ingredients can create something truly extraordinary – a wholesome treat that’s easy to make, incredibly delicious, and packed with the tangy goodness of rhubarb. Whether you’re a long-time rhubarb enthusiast or new to its unique flavor, this recipe is sure to become a cherished addition to your baking repertoire.
Other Rhubarb Recipes You Might Love:
If you’re eager to explore more ways to enjoy this fantastic spring vegetable, be sure to check out these other family favorites:
Small Batch Honey Rhubarb Ginger Jam
A delightful jam perfect for toast, scones, or as a topping for yogurt, combining the sweetness of honey with the zing of ginger and the tartness of rhubarb.
Glazed Orange Rhubarb Muffins
These moist and flavorful muffins offer a wonderful burst of citrus and rhubarb, crowned with a sweet glaze, making them ideal for breakfast or a tea-time treat.
Home-Canned Spicy Rhubarb Chutney
A savory and sweet chutney with a hint of spice, perfect for pairing with cheeses, roasted meats, or sandwiches. An excellent way to preserve rhubarb’s flavor.
Honey Lemon Rhubarb Butter (to Can or Freeze)
A creamy, tangy fruit butter brightened with lemon and sweetened with honey. It’s versatile enough to be spread on anything or used in baking, and can be easily canned or frozen for later enjoyment.