These Rhubarb Squares, also known as Rhubarb Crumble Bars, have a delicious rhubarb compote filling that's the perfect balance between sweet and tart, nestled between a scrumptious oatmeal base and topping. They are ideal for using up an abundance of rhubarb and make a perfect spring dessert or snack!
Cut rhubarb into ½ inch pieces. In a medium saucepan, cook rhubarb with 1 ½ cup sugar and lemon zest, on stovetop on medium heat, until tender, (about 15 minutes).
Combine ½ cup sugar and with cornstarch, stir into cooked rhubarb.
Continue cooking for about 5-10 additional minutes, until rhubarb has broken down. Cool
To achieve a pink color, add food colouring, if desired
Preheat oven to 375 degrees F/190 degrees C. Spray a 9X13 pan with non-stick cooking spray.
In a large mixing bowl, stir flour, baking soda, brown sugar and oats together. Cut in cold butter.
Pat ½ the mixture into the bottom of the pan.
Then add rhubarb filling mixture on top. Spread evenly with a rubber spatula.
Add remaining flour/oat crumb topping mixture over rhubarb layer.
Bake in preheated oven for 35 - 45 minutes or unti lightly browned.
Cool and cut into squares. Serve with a dollop of whipped cream and a sprinkle of cinnamon, if desired. Hint: It's important to wait until rhubarb squares are completely cooled before cutting, otherwise they will fall apart. You can put them in the freezer to speed up the process!
*See post contents for important recipe information and tips!
📋 Rhubarb Square Recipe
Amount Per Serving (1 bar)
Calories 338Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 386IU8%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.