We decided to use our Plum Crumble Bar recipe and substitute it with fresh rhubarb jam, these bars travel well and do not disappoint! Extra crumble topping freezes easily and can be saved for making fruit crumble.
Rhubarb Crumble Bars
680 g (approximately 4 heaping cups) rhubarb, chopped 1"
3/4 cup (150 g) sugar
1 tbsp water
Crumble
3 cups/240 grams of old-fashioned oats
2 ½ cups/320 grams Flourist Sifted Red Spring Wheat Flour
¾ cup/90 grams Flourist Whole Grain Red Spring Wheat Flour
1 ½ cups/330 grams brown sugar
1 teaspoon baking powder
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1 ½ cups/340 grams unsalted butter, melted
Place chopped rhubarb, sugar and water in a medium pot and place over low heat. Cook on low heat and stir regularly until fruit softens and sugar dissolves. Bring to a simmer and simmer until most of the rhubarb breaks down and becomes the consistency of applesauce, approximately 10-15 minutes. Remove from heat and let cool.
Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with an overhang on all sides.
In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt, and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs. Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled rhubarb jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam. Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing.
Comments
Hi Mary Alice – you can definitely use entirely sifted flour in this recipe!
If I only have the sifted flour could I use it entirely, or would it be better to sub in another heavier flour for the whole grain 3/4 cup? Thanks!
Delicious. Next time I’ll add some lemon zest to the rhubarb and more cinnamon and slightly less sugar to the crumble. The bars hold to get her very well.