rhubarb + ginger crumb bars

May 2nd, 2012

I’ve become a rhubarb stalker. It’s kind of embarrassing. In the past month I’ve repeatedly called stores to see if they have it; I’ve traveled to different markets just in case the bigger ones might have it before my smaller farmers market might. I neeeeed it! I know I sound a little bonkers—I kind of am, but rhubarb means spring. It means the start of no jackets, the scent of fresh flowers filling the air, long, wandering walks—you know, all those things I’ve been dreaming about for months. Well, it finally arrived at my market this past weekend so you know I loaded up. Not only did I find rhubarb, but I think I may have found my favorite way to use it—I’ve made this recipe twice in one week—it’s that good.

My recent acquisition of rhubarb happened to coincide with my last week of work. I wanted to bring in a homemade treat on my last day and that pile of red and green stalks were just waiting to be used up. I needed whatever I made to be easy to carry in on the train, something that could be cut into little individual servings ahead of time, and of course, something that would knock my soon-to-be-ex-coworkers socks off. I wanted to go out with a bang, you know? That’s when I came up with rhubarb + ginger crumb bars. The genius thing about these bars is that the base is the same as the crumble on top, so it’s a snap to make.

On the last day of work, I woke up early and made these. A sweet, buttery scent filled our apartment and I was filled with anticipation—not only to try these tasty treats but to begin doing this more often. One bite of these little bars was beyond my expectations. The crust is buttery and crumbly, but sturdy enough to stay in once piece, while the rhubarb and ginger get soft and gooey with the perfect amount of tartness to contrast that buttery crust. And we can’t forget the crumble—oh the crumble. I kind of feel like all fruit desserts should have crumble—can we just make that a rule? Yup, this was so good that when I started working at my new office, I woke up early and arrived with rhubarb + ginger crumb bars in hand.

rhubarb + ginger crumb bars
makes about 24 bars | adapted from these blueberry crumb bars

for the dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg

for the filling*:
4 cups rhubarb, sliced into 1/2″ pieces
2 Tablespoons ginger, finely chopped
Juice of one lemon
1/2 cup sugar
4 teaspoons cornstarch

Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.

To make the dough: In a medium bowl, stir together the sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Pat half of the dough into the prepared pan.

To make the filling: In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the rhubarb and ginger. Sprinkle the rhubarb mixture evenly over the crust. Crumble remaining dough over the rhubarb layer.

Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.

*I think you could substitute just about any fruit for the filling. If you use a juicier fruit, you may want to reduce the amount of fruit slightly. Let me know if you try it with something else, I’d love to know how it goes.

Comments: 19 Total

  1. Marissa | Pinch&Swirl

    May 2, 2012 at 11:40 am

    I’m literally salivating – yum! I still haven’t see rhubarb in our area, but these are a must as soon as I do. + Congrats on your last day at work and here’s to new horizons!

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    May 2, 2012 at 12:01 pm
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    May 2, 2012 at 1:34 pm
  4. Sara

    May 2, 2012 at 3:33 pm

    rhubarb and ginger. Congratulations. I am your fan now. Simple and distinct combination, new to me, and just up my alley. Thank you!

  5. Elizabeth

    May 2, 2012 at 6:25 pm

    Looks GREAT! How much rhubard (about) makes four cups? I estimated a large stalk is almost one cup, but have no idea if that’s accurate….

  6. kickpleat

    May 2, 2012 at 7:40 pm

    Kelly, these look gorgeous! I’ll become a rhubarb stalker too – and HUGE congrats to your exciting new adventures!!! Wowzers.

  7. this is lemonade

    May 2, 2012 at 7:40 pm

    I just hopped over from swiss miss because I cannot resist a good crumble, and these look like pocket crumbles! Definitely socks-off-knocking stuff I imagine ;)
    Lovely blog, glad it was introduced to us today! Wish you all the best with the new start!

  8. kale

    May 3, 2012 at 2:42 am

    I did some rhubarb stalking when I was younger. I’m not proud of it…but it’s part of my past. And while I know what I did was wrong, well, I did eat a lot of good rhubarb.

  9. 2sisters2cities

    May 3, 2012 at 8:03 am

    This recipe looks fantastic and your photos are gorgeous! I am actually hosting a rhubarb linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!


  10. Gretchen @ flowercityfoodie.com

    May 3, 2012 at 8:05 am

    My mom has always grown rhubarb in her yard, and she bought me my own plant for my new yard last year. Here’s hoping I get some homegrown rhubarb soon so I can try these out! (If not, I’ll just have to raid Mom’s yard…again.)

  11. kelly

    May 3, 2012 at 12:05 pm

    I think you’re probably right, a big stalk is probably about 1 cup, i think i had 6 or 7 medium to small stalks.

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    May 3, 2012 at 12:40 pm
  13. Sarah J.

    May 6, 2012 at 8:59 am

    Kelly, thank you for this recipe! I’ve been stockpiling rhubarb recipes for the last month or so. I was totally caught off guard by how big our rhubarb plant grew in our garden last year! I had no idea what to do with it all! I’m fully prepared to deliciously take on the challenge this year!!

  14. Pingback: Rhubarb Ginger Crisp Muffins | Portland Maine | Cat Snack Fever

    May 9, 2012 at 6:13 pm
  15. Laura Souyoultzis

    May 9, 2012 at 11:14 pm

    Just made it! Rhubarb fresh from the garden. Halved the dough and gave it a crumb topping with oats, flour, butter and maple syrup instead. Yumm!

  16. Amanda

    May 10, 2012 at 8:50 pm

    Got your recipe from a coworker, along with fresh rhubarb from her garden. I love to bake for the office, and made these today to take in tomorrow. They turned out wonderfully and I had to cut myself a piece to make sure they tasted as good as they smelled. The rhubarb gets so tender and they have a lovely flavor. Thanks for posting!

  17. Terra

    May 17, 2012 at 10:30 pm

    I think it is totally okay to stalk the stores for rhubarb, it is my favorite too!!! These bars look so moist, and flavorful:-) I found some at the farmers market the other day, I need to grab some and make these for sure! Take care, Terra

  18. Bethany Susan

    May 18, 2012 at 12:14 am

    I made these to recipe except that I added a couple cups of quartered strawberries to the mix, and sprinkled the final product with a bit of brown sugar. Somebody stop me from eating the whole pan!!!!!!!!!!!!!!!!!!!!!!

  19. Arael

    October 3, 2012 at 5:53 pm

    These were delicious, I also added some strawberries and every one loved them =)

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