• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Cookies, Brownies, and Bars / bars

    Rhubarb Crumb Bars

    Published May 22, 2011

    Jump to Recipe Print Recipe

    delicious rhubarb crumble bars
    Around this time last year, I related two harrowing tales: a soggy weekend spent camping in Big Sur, and the making of ridiculously complicated brown butter rhubarb bars from the Big Sur Bakery Cookbook. (Though I actually called them rhu-bars, because, like Lara Ferroni, I can't resist a bad pun.)

    chopped rhubarb on a board
    Last weekend, we went on our first camping trip with my cousin and her hubby since the Big Sur Downpour. We were to stay in non-heated tent cabins, the only over-priced lodging available, in Yosemite's Curry Village (or Ghetto Camp, we would later dub it), all arranged by my sister as a surprise birthday party for her 15-year-old daughter.

    orange and chopped rhubarb on a board
    Much like the Big Sur trip, we checked the weather forecast several days in advance, and started at the pixellated snowflakes that stared back at us from Weather Underground. The Curry Village site claimed to supply their tent cabins with wool blankets, but added, seemingly as an afterthought, 'If you're concerned about being warm enough, bring a sleeping bag.' Having only 1 synthetic, 20-year-old bag, we packed a comforter as well, just to be safe.

    chopped rhubarb in a pot
    As we drove into the park, I was shocked to see large expanses of white on the surrounding hillside; I had never seen snow anywhere in mid-May. When we 'checked in' to our tent cabin, we gave thanks for having brought bedding, as the 'blankets' consisted of two tiny fleece things which barely covered the bed.

    rhubarb being cooked
    The first night dipped to a balmy 40º,and, despite my fear of being crushed in a 16,000 ton rockfall, or being snuffled by hungry bears, I slept relatively well... until 6 a.m. when the three young girls next door began sprinting around our cabin, shrieking and blowing whistles. (Yes, whistles.)

    rhubarb mix in a bowl
    Thanks to the unintentionally early start, Jay led us up a 2,700 foot waterfall. Barely able to walk after the 6 1/2 hour vertical hike, we hobbled to the Pizza Deck for dinner and pints from Mammoth Brewing, and noted the temperature drop and gathering clouds.

    rhubarb mix in a baking dish
    We awoke in the night to the sound of rain pelting our canvas enclosure, which continued well into the morning. Or at least I thought it was rain...

    a snowy forest
    until I opened the door.

    dry ingredients
    We spent the remainder of the trip huddled around the lodge's fireplace like suckling piglets, glugging whiskey-spiked hot tea. Jay noted that the only two camping trips we'd taken with my cousin had been subject to unfortunate weather. My cousin pointed out that, on the the contrary, the only two trips she'd taken with us had been less than optimal. That night the temperature dropped even further; I slept in two pairs of gloves, two pairs of socks, three pairs of pants, three sweaters and a wool trapper hat. It was so cold, it hurt to breathe.

    spatula on rhubarb mix
    As we gratefully packed up to leave the next morning, our new neighbors asked whether we had been taking advantage of the email special, which apparently cost one fifth of the exorbitant rate we had paid.

    topping poured onto rhubarb mix
    We were not.

    Needless to say, we rejoiced at returning to our San Francisco apartment, where, though still frigid, at least we had a roof, and not 16,000 tons of rock, over our heads.

    cat
    And only the threat of hungry, orange cats snuffling about in the night.

    a slab of rhubarb crumble
    This trip got me to thinking not only about never camping again investing in a sub-zero sleeping bag, but also about rhubarb squares: how thick and full the jam from the Big Sur Bakery had tasted, and how I longed to enjoy it encased in crumbly bars with a buttery streusel topping.

    three rhubarb crumble bars
    So I made some.

    row of crumble bars

    For more rhubarb recipes:

    • Apple Rhubarb Pandowdy
    • Rhubarb Chèvre Galettes
    • Rhubarb Streusel Coffee Cake
    • Vegan & Gluten Free Rhubarb Crisp

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this rhubarb crumb bar recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Rhubarb Crumb Bars

    Print Recipe Pin Recipe
    You are going to love these delicious bars made with homemade rhubarb jam!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total: 1 hour 20 minutes
    Servings: 12 2x3" bars.

    Ingredients

    Rhubarb Crumb Bars

    • 3/4 cup all-purpose flour
    • 1/2 cup whole spelt (or whole wheat pastry) flour
    • 1/3 cup sugar
    • 1/4 teaspoon salt
    • 4 ounces unsalted butter, plus 1 additional tablespoon, cut into 1/2" chunks and softened to cool room temperature (1 stick/8 tablespoons)
    • 1/4 cup oats
    • 1/4 cup pecans, finely chopped
    • 2 tablespoons light (or dark brown) sugar
    • a large pinch of flaky salt (such as Maldon or fleur de sel)
    • 1 1/4 cups rhubarb jam (recipe below)

    Rhubarb Jam

    • 1 pound rhubarb, sliced into 1/2" pieces (4-5 large stalk)
    • 3/4 cup sugar
    • zest and juice of 1 large orange (or 2 small blood oranges)
    • 1/2 vanilla bean, split lengthwise and scraped

    Instructions

    Rhubarb Crumb Bars

    • Position a rack in the center of the oven and preheat to 375º. Line an 8x8" square pan with two criss-crossing slings of parchment paper (or heavy duty aluminum foil), leaving a 1" overhang on each side.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, sugar, and salt. Mix on low to combine, then, with the mixer running, add 8 tablespoons of the butter 1 piece at a time. Mix for a minute or two until the crust mixture resembles damp sand.
    • Measure out 1/2 cup plus 2 tablespoons of the crust mixture and set it aside. Dump the remaining mixture (about 1 1/2 cups plus 1/3 cuinto the parchment-lined pan, and press the crumbs firmly into an even layer in the bottom of the pan. Place the crust in the oven, and bake until firm on top and golden-brown around the edges, 20 - 25 minutes.
    • Meanwhile, return the 1/2 cup plus 2 tablespoons of the crust mixture to the mixing bowl. Add the oats, pecans, brown sugar, and flaky salt, mixing to combine, then add the remaining 1 tablespoon of butter, in little pieces, mixing until the streusel clumps together and no butter chunks remain.
    • When the crust has finished baking, spread the jam over the hot crust in an even layer. Use your fingers to press the streusel mixture into hazelnut-sized clumps, and sprinkle it over the top (don't press the streusel into the jam; it should be loose).
    • Bake the bars until the streusel turns a deep golden brown, 30 - 35 minutes. Remove from the oven and cool 20 minutes.
    • Grasp the bottom-most piece of parchment paper by its handles, and bravely lift the bar out of the pan and onto a cutting board (it may appear to crack, but will stick back together as it cools). Let cool completely.
    • Peel away the sides of the parchment (they may stick to the jam). Trim away the outer 1/4" from each side, then cut into 12 bars.
    • The bars are best the first and second day of baking, when the crust is crisp, but will keep for a few days at room temperature, or longer in the fridge.

    Rhubarb Jam

    • In a medium saucepan, combine the 3/4 cup sugar, vanilla bean pod and scrapings, orange zest and juice. Over high heat, bring the mixture to a simmer, then dump in the rhubarb. Cook, stirring frequently, until the mixture has broken down into a thick jam, about 10 minutes. Set aside to cool, and remove the vanilla bean. (You can wash it, leave it to dry at room temp, and reuse.) Measure out 1 1/4 cups of jam, and save the rest to enjoy on toast or otherwise.

    Notes

    Rhubarb Crumb Bars are adapted from Baking Illustrated's Raspberry Bars.
    Rhubarb Jam is adapted from The Big Sur Bakery Cookbook and makes 1 1/2 cups.
    Nutritional values are based on one of twelve bars.

    Nutrition

    Calories: 225kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 55mgPotassium: 143mgFiber: 2gSugar: 21gVitamin A: 285IUVitamin C: 5.9mgCalcium: 40mgIron: 0.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Adapted from Baking Illustrated's Raspberry Bars

    Makes twelve 2x3" bars

    3/4 cup all-purpose flour
    1/2 cup whole spelt (or whole wheat pastry) flour
    1/3 cup sugar
    1/4 teaspoon salt
    4 ounces (1 stick/8 tablespoons) unsalted butter, plus 1 additional tablespoon, cut into 1/2" chunks and softened to cool room temperature
    1/4 cup oats
    1/4 cup pecans, finely chopped
    2 tablespoons light (or dark) brown sugar
    a large pinch of flaky salt (such as Maldon or fleur de sel)
    1 1/4 cups rhubarb jam (recipe below)

    Position a rack in the center of the oven and preheat to 375º. Line an 8x8" square pan with two criss-crossing slings of parchment paper (or heavy duty aluminum foil), leaving a 1" overhang on each side.

    In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, sugar, and salt. Mix on low to combine, then, with the mixer running, add 8 tablespoons of the butter 1 piece at a time. Mix for a minute or two until the crust mixture resembles damp sand.

    Measure out 1/2 cup plus 2 tablespoons of the crust mixture and set it aside. Dump the remaining mixture (about 1 1/2 cups plus 1/3 cup) into the parchment-lined pan, and press the crumbs firmly into an even layer in the bottom of the pan. Place the crust in the oven, and bake until firm on top and golden-brown around the edges, 20 - 25 minutes.

    Meanwhile, return the 1/2 cup plus 2 tablespoons of the crust mixture to the mixing bowl. Add the oats, pecans, brown sugar, and flaky salt, mixing to combine, then add the remaining 1 tablespoon of butter, in little pieces, mixing until the streusel clumps together and no butter chunks remain.

    When the crust has finished baking, spread the jam over the hot crust in an even layer. Use your fingers to press the streusel mixture into hazelnut-sized clumps, and sprinkle it over the top (don't press the streusel into the jam; it should be loose).

    Bake the bars until the streusel turns a deep golden brown, 30 - 35 minutes. Remove from the oven and cool 20 minutes.

    Grasp the bottom-most piece of parchment paper by its handles, and bravely lift the bar out of the pan and onto a cutting board (it may appear to crack, but will stick back together as it cools). Let cool completely.

    Peel away the sides of the parchment (they may stick to the jam). Trim away the outer 1/4" from each side, then cut into 12 bars.

    The bars are best the first and second day of baking, when the crust is crisp, but will keep for a few days at room temperature, or longer in the fridge.

    Rhubarb Jam

    Adapted from The Big Sur Bakery Cookbook

    Makes 1 1/2 cups

    The jam can be made up to a week or so ahead. Store in the fridge.

    1 pound (4-5 large stalks) rhubarb, sliced into 1/2" pieces
    3/4 cup sugar
    zest and juice of 1 large orange (or 2 small blood oranges)
    1/2 vanilla bean, split lengthwise and scraped

    In a medium saucepan, combine the 3/4 cup sugar, vanilla bean pod and scrapings, orange zest and juice. Over high heat, bring the mixture to a simmer, then dump in the rhubarb. Cook, stirring frequently, until the mixture has broken down into a thick jam, about 10 minutes. Set aside to cool, and remove the vanilla bean. (You can wash it, leave it to dry at room temp, and reuse.) Measure out 1 1/4 cups of jam, and save the rest to enjoy on toast or otherwise.

    stack of rhubarb crumble bars

    You might also like...

    « Poppy Seed and Lemon Curd Mega Scone
    Fava Bean Crostini »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Jessa says

      May 22, 2011 at 8:39 pm

      A person who appreciates puns is called a "paronomasiac". True story.

      A person who appreciates puns AND rhubarb, well, that's just plain common sense. Doesn't everybody?

      I want these. Do you deliver? I am pretty much not going to see the light of day until this weekend.

      Reply
    2. alanna says

      May 24, 2011 at 5:13 am

      'Paronomasiac' is my new fave word! And I sure wish everybody could appreciate both puns and rhubarb.

      Sorry I couldn't get any of these to you this time around. Luckily, they're a snap to make. : )

      Reply
    3. rcakewalk says

      May 28, 2011 at 12:07 pm

      Lovely! I made rhubarb curd from the Lara Ferroni recipe you mentioned, and when I tasted it considered making the rest of the bars to eat it with. I love the idea of the pecans!

      And... Spring sure is difficult everywhere this year. Very late here in the Midwest, and I totally identify with that cold, though fortunately not snow. But, I REFUSE to break the hats/mittens back out!

      Reply
    4. alanna says

      May 31, 2011 at 6:45 pm

      Rebecca, your rhubarb curd looks amazing - I never would have thought of that! And thanks for leading me to Lara's stunning photos and wonderful-looking rhu-bar recipe. Can't wait to give the curd a try soon.

      Yes, I was surprised at how well the pecans worked here, giving the streusel a nutty butteriness (uh, not that there is any shortage of butteriness to begin with...)

      Good for you for holding out on the warm weather clothes - this late in May, mittens just seem wrong. Though I'm guessing you're better acclimated to cold weather than us wimpy Californians. ; )

      Reply
    5. kimmiebee says

      May 10, 2012 at 5:42 pm

      just popped these in the oven! love the jam recipe! can't wait to taste them!
      my 2 3/4 year old son helped every step and kept saying, "oh yum yum yummy!"
      :)
      thanks for sharing!

      Reply
    6. Alanna says

      May 10, 2012 at 5:51 pm

      Aw, so sweet! Hope he likes the finished product just as much. : )

      Reply
    7. linda says

      June 05, 2016 at 1:45 pm

      I don't think the proportions are correct how does 1 1/4 cup flours (3/4 c. all purpose and 1/2 spelt) make 2 1/3 cups dough? I tried the recipe and I had to use the whole dough just to cover the bottom of the pan and make another dough for the topping.

      Reply
      • Elena says

        May 26, 2019 at 8:45 am

        I had the same problem! I doubled the recipe, otherwise the bottom was way too thin too hold the upper layers.

        But I loved the jam, such a good recipe! And the end result was perfect. Thanks!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack