Raspberry and rhubarb crumble bars are the perfect combination of sweet and tart, with a buttery crumble topping. Whether you’re looking for a dessert to serve at your next dinner party or just want a sweet treat to enjoy at home, these bars are a must-try.
Can you imagine spring and summer without rhubarb?
Funnily enough, I grew up with an abundance of these lovely vegetables (yes, yes, you heard me right, rhubarbs are actually a vegetable!) and I’ve never appreciated them. I don’t know why… they’ve just never seemed cool enough in my country.
Just after I came to London and reached my first spring, I was astonished by the UK’s love of rhubarb. Everyone loved them, celebrated them and used them in every single bake. Well, I guess I was taken away by all this love and re-discovered rhubarb.
Rhubarbs give a tart and slightly sour flavour that adds a unique and refreshing dimension to sweet desserts. This balance of flavours creates a delicious contrast and combined with buttery crumble is the perfect combination. Also, rhubarb pairs very well with raspberries. So these bars are just incredible.
Go on, try these amazing raspberry and rhubarb crumble bars to really celebrate springtime.
Raspberry and Rhubarb Crumble Bars: how to make them
Making these rhubarb crumble bars is very easy. You don’t need to be an expert in baking to make them. But before you start, read through these top tips to achieve the best possible results:
- Use cold butter – it’s important to use cold butter when making the crumble topping, as this will create a flaky and crumbly texture. Cut the butter into small cubes and work it into the flour mixture with your fingertips.
- Press the crumb mixture firmly – when you’re pressing the crumb mixture into the baking dish, make sure to press it down firmly and evenly. This will ensure the base of the bars is sturdy enough to hold the filling and the crumble topping.
- Use baking paper – line your baking tray with baking paper, leaving a little bit of overhang on the sides. This will make it easier to lift the bars out of the pan once they’re baked.
- Chill the bars before slicing – once the bars are baked and cooled, leave them in the fridge for at least 30 minutes before slicing. This will help the bars hold their shape and make them easier to cut cleanly.
I told you – it’s very easy. So don’t get scared and just dive into the baking process!
Raspberry and Rhubarb Crumble Bars: ingredients
This recipe is very easily adaptable. You can incorporate a whole range of different flavours, it really is up to you! But to get started, I’d like to share a full list of products you’ll need:
- Cold butter – an essential ingredient in the crumble topping of these bars. It’s important the butter is cold, as this will create a flaky and crumbly texture in the topping.
- Plain flour – creates the base for the crumble topping and helps bind the mixture together.
- Oats – adds a deliciously nutty flavour and chewy texture.
- Ground almonds – like the mix of flour and oats. They add texture and combine everything together.
- Chopped roasted hazelnuts – a delicious addition to the crumble topping, adding a crunchy texture.
- Caster sugar – sweetens both the filling and the crumble topping.
- Egg – binds the crumble mixture together and helps create a cohesive topping.
- Raspberries and rhubarbs – the main ingredients, adding a beautiful sharpness to these buttery crumble bars.
- Lime – perfectly balances the sweetness of the filling and the crumble.
Try out these other delicious spring recipes as well:
100g cold butter
100g plain flour
50g ground almonds
50g chopped roasted hazelnuts
50g caster sugar
1 teaspoon vanilla sugar
1 teaspoon baking powder
Pinch of salt
100g rhubarb (you can use these ones)
20g caster sugar
1 tablespoon plain flour
Prepare the crumble:
- Rub the cold butter together with plain flour. You’ll end up with a texture like breadcrumbs.
- Add the remaining ingredients – oats, ground almonds, finely chopped hazelnuts, caster sugar, vanilla sugar, baking powder, salt and one egg.
- Mix everything together.
- Chill the crumble in the fridge for an hour.
Prepare the berry filling:
- Cut the rhubarb into the small pieces. Add the raspberries.
- Zest and juice one lime.
- Cover the berries with lime, sugar and plain flour. Mix everything.
Make the crumble:
- Preheat the oven to 180 degrees. Line a baking dish with baking paper.
- Use half the chilled crumble and tightly cover the baking dish.
- Spread the berry filling on top of the crumble base.
- Sprinkle the remaining crumble dough on top.
- Bake the bars for 30-35 minutes or until the topping is golden.