Honey Rhubarb Crumb Bars

4.75 from 20 votes

Honey rhubarb crumb bars are made with whole grains and other good-for-you ingredients and take about 20 minutes in hands-on time to make.

Prep Time20

Cook Time40

Total Time1

Course: Desserts

Cuisine: American

Servings: dozen

Calories: 202kcal

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

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.
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 ingredients into a large mixing bowl, and stir until combined and large crumbs form. Set aside 1 ¾ cups for the topping.
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.
Bake for 35-40 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, refrigerate for a week, or store in the freezer for up to 3 months.

*Other flour options: regular whole wheat, spelt, and all-purpose, or use gluten free 1:1 flour or the oat flour option.

**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.