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
- 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
- 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.
Other rhubarb recipes you may like: