These rhubarb-honey crumb bars are made with whole grains and other good-for-you ingredients, making this a good snack choice – or dessert with a scoop of vanilla ice cream. Check out our Simple Cookie Recipes page for more great cookie ideas!
Here’s a rhubarb-honey crumb bar recipe that I can’t believe I haven’t shared before now since it’s one of my favorite ways to use rhubarb. Um…shoot, now that I think about it, I’ve been saying that for Spicy Rhubarb Chutney, Glazed Orange Rhubarb Muffins, and Honey-Lemon Rhubarb Butter, haven’t I? Alright, I’ll just go on record as saying that I really like a lot of rhubarb recipes, okay?
But – and this is a big but – you’ll notice that you won’t find any recipes on AOC that contain large chunks of rhubarb because tough and stringy is not my thing. To be honest, whenever I did try rhubarb growing up (which I think was all of 2 times) it was in pies or crisps with big 1 and 2-inch slices, which is why I thought I didn’t like rhubarb. Serious texture issues.
But when I started gardening, I wanted to grow everything and rhubarb made the list. I made the spicy chutney first and realized that without the texture to bother me, I really liked the tangy flavor of rhubarb.
So this rhubarb-honey crumb bar was literally the second thing I made because the filling is cooked into a jam-like consistency, much like the chutney I loved. And I was hooked – no going back to a rhubarb-less life.
I’ve since realized that I can do rhubarb in crisps, pies and cakes as long as the stalks are diced small, so that’s how I prepare rhubarb for all my recipes (it’s also why I don’t find I need to peel the stalks as I’ve read some do to combat the strings) and they turn out just right.
Rhubarb-Honey Crumb Bars
This recipe for rhubarb-honey crumb bars? Well, I updated a classic crumb bar recipe with whole grains, used honey to replace the sugar in the filling, and include the option to use coconut oil and different sugars in the crumb mixture, which I do often. It’s all real ingredients- and it’s all good.
Because of that I feel good about serving these as a snack with milk or tea – and I feel great about serving them as a dessert with a small scoop of ice cream!
Rhubarb Honey Crumb Bars
Ingredients
Filling:
- 3 cups chopped rhubarb
- 3/4 cup honey or maple syrup, though will affect flavor
- 2 tablespoons 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
- 1/4 cup ground flaxseed
- 3/4 cup brown sugar or coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened (or coconut oil)
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Combine filling ingredients in a large saucepan and cook over medium-high heat until thick and rhubarb is starting to break down, about 8-10 minutes. Set aside to cool while continuing with the recipe.
- 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).
- Add all crumb crust and topping ingredients into a large mixing bowl, and stir until combined and large crumbs form. Set aside 1 ½ cups for the topping.
- Press remaining crumb mixture evenly into the prepared pan. Pour cooled rhubarb mixture over crust and then sprinkle with the reserved crumbs for the topping, pressing down slightly.
- Bake for 35 minutes, until browning around edges and filling is bubbling some.
- Cool completely on a wire rack before lifting bars out of the pan using the parchment and cutting into 24 bars. Serve within a couple of days or store in the freezer for up to 3 months.
Notes
Nutrition
Other rhubarb recipes you may like:
Small Batch Honey Rhubarb Ginger Jam
Glazed Orange Rhubarb Muffins
Home-Canned Spicy Rhubarb Chutney
Honey Lemon Rhubarb Butter {To Can or Freeze}
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Megan says
Thanks for sharing! Should there be any extra water added when cooking the filling? I feel like it’s just going to stick and burn…
Jami says
I make it just like I’ve written, Megan, and haven’t had a problem! You’re basically making a jam, so you don’t want it to be too runny.
Jo-Lynne Shane {Musings of a Housewife} says
These look FABULOUS! Trying a gluten-free version!!!
Sakura says
Just chopped up my rhubarb to make this. Wow I definitely need more plants. I’m up to 3 plants now, maybe 6 will do the trick. Does Rhubarb come back more than once in a season? This is only the second year, maybe third year I’ve had it.
Jami says
I’d wait before you plant more, Sakura, until they are fully grown – my one 6-yr old plant has produced enough for all the things I’ve been posting this season AND a batch of chutney! My plant in the shade doesn’t produce well and I do need another, but a full grown plant will produce a LOT. Maybe you do need more, but, just a thought… 🙂
I haven’t tried it, but I have read that you can pick again in the fall if the plant looks healthy and is still producing. Like I wrote in the Rhubarb guide, some people pick it all at once and some pick longer. I guess you have to go by how the plant looks.
Lani says
I think I want to come live at your house. Those bars look divine. Now I just need to get the guts to ask my neighbor for some of her rhubarb she never uses…
Jami says
Do it, do it… 🙂
Christie says
Wow. When I read about rhubarb chutney I wondered if it would work in this kind of bar cookie. I have a similar recipe that uses jam. I believe that you can make the crumb mixture and freeze it. That would make assembly super fast!
thanks
~ Christie
Jami says
Not sure I would like the spicy chutney in a crumb bar, but you’re right, we basically make a rhubarb ‘jam’ for the filling. 🙂