Rhubarb Honey Crumb Bars
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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Yield: 24 dozen
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
You can freeze the bars after cooling and cutting in an airtight container for 3-4 months. Nutrition calculated with optional walnuts.
Nutrition
Serving: 1bar | Calories: 202kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 131mg | Fiber: 2g | Sugar: 16g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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
May 23 at 2:11 pmThanks 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
May 23 at 5:43 pmI 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
June 8 at 1:50 pmThese look FABULOUS! Trying a gluten-free version!!!
Sakura says
May 29 at 12:57 pmJust 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
May 29 at 9:07 pmI’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
May 29 at 9:12 amI 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
May 29 at 8:55 pmDo it, do it… 🙂
Christie says
May 28 at 2:56 pmWow. 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
May 28 at 4:46 pmNot sure I would like the spicy chutney in a crumb bar, but you’re right, we basically make a rhubarb ‘jam’ for the filling. 🙂