Rhubarb Crumble Bars

Rhubarb season in both Orkney and Shetland typically starts in early spring, with the first stalks appearing in April and continuing through the summer. Rhubarb is particularly well-suited to the climate and is often found growing wild or in gardens. 

With a buttery shortbread base and a lovely rhubarb layer they can be warmed and eaten with ice cream or custard or served cold as a quick sweet treat!

Craving something sweet with a little tart twist? These rhubarb crumble bars are easy to make and taste delicious. With a buttery shortbread base and a lovely rhubarb layer they can be warmed and eaten with ice cream or custard or served cold as a quick sweet treat!

Ingredients

Crust and Crumble Topping:

• 180g all-purpose flour
• 100g granulated sugar
• ¼ teaspoon salt
• 180g unsalted butter, cold and cubed

Rhubarb Filling:

• 450g diced fresh rhubarb (in ½ inch pieces)
• 100g granulated sugar
• 30g cornflour
• 60ml water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Preheat oven to 175°C (350°F) and line a baking tin (the one we used was 8×8 inches) with lightly greased baking paper.

2. In a mixing bowl, combine flour, sugar, and salt. Add the cold, cubed butter and rub the mixture until it resembles breadcrumbs.

3. Keep 100g of the mixture aside for the crumble topping. Put the rest into the baking tin and press with the back of a spoon to form a smooth base.

4. Mix the diced rhubarb, sugar, cornflour, water, and lemon juice together in a saucepan.

5. Cook over medium heat, stirring often, and after 8–10 minutes the mixture should thicken and the rhubarb will become tender.

6. Remove from heat and stir in the vanilla extract (not an essential ingredient, but it does add a little sweetness.

7. Let the rhubarb filling cool slightly before spreading it evenly over the base in the baking tin.
8. Sprinkle the crumble topping over the filling, pressing lightly.

9. Bake in the preheated oven for 35–40 minutes, by which point the filling should be bubbling and the the topping should be golden brown.

10. Place the tin on a wire rack and allow the bars to cool completely. This will help the filling become a little harder, ideal for slicing the bars easily.
11. Once cooled, gently cut the bars into squares with a sharp knife. Lift out of the tin and serve!

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