Irresistible Orange Rhubarb Crumb Bars: A Wholesome & Zesty Seasonal Treat

These truly irresistible orange rhubarb crumb bars are a delightful combination of wholesome ingredients, natural sweetness, and vibrant citrus zest. Packed with whole grains, perfectly balanced with natural sugars, and infused with the bright notes of orange zest and juice, they are a versatile indulgence. Whether you’re looking for a satisfying breakfast on the go, a wholesome snack, or a scrumptious dessert, these bars are sure to become a seasonal favorite.

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When it comes to crafting delectable desserts, the unique flavor of rhubarb has always held a special place in my culinary repertoire. I often find myself thinking of it in the same realm as citrus fruits, thanks to its wonderfully tart profile. However, I dare say, rhubarb possesses an inherent complexity and charm that, in many ways, makes it even more exceptional. It boasts a fantastic, palate-pleasing tartness that naturally lends itself to creating desserts that are never overly sweet, much like lemon does. Yet, unlike lemon, rhubarb also offers a substantial, slightly crunchy texture, making it an ideal candidate for robust fillings, much in the way berries are used.

Given its vibrant tartness and pleasant chew, it’s no surprise that rhubarb finds a harmonious partner in the sweetness of strawberries. This classic combination is one I revisit every year, crafting a variety of beloved treats: from comforting puddings and elegant tarts, to wholesome breads, delightful compotes, and even delicate French macarons. The pairing of rhubarb and strawberry is undeniably timeless, a testament to its enduring appeal.

However, I’ve always felt it’s a missed opportunity when rhubarb takes a backseat, merely supporting sweeter fruits. In my humble opinion, rhubarb is a star in its own right and doesn’t need to hide to truly shine. It possesses the capability to create truly memorable dishes all on its own, celebrating its distinctive flavor. Among my personal favorites for rhubarb-only desserts are the creamy Rhubarb Panna Cotta and the refreshing Rhubarb Gelato—two Italian-inspired sweet endings that perfectly highlight rhubarb’s unique qualities.

But when it comes to baked goods, my absolute all-time winner and most cherished rhubarb treat are these spectacular Orange Rhubarb Crumb Bars. These bars deliver on every front: a satisfying crunch, a delightful chew, and an intoxicating aroma that fills your kitchen. The star, of course, is the jammy, intensely flavorful rhubarb filling—just tart enough to playfully tickle your tastebuds and leave you craving more. These orange rhubarb crumb bars are a versatile delight, perfect for any time of day, from a wholesome breakfast to a satisfying afternoon snack, or even an elegant dessert.

Essential Tips for Crafting Perfect Orange Rhubarb Crumb Bars

Making delicious rhubarb crumb bars is a rewarding experience, especially when you have a few insider tips up your sleeve. These pointers will help you achieve the best possible texture, flavor, and ease of preparation for your homemade treats.

Maximize Rhubarb Season: How to Stock Up and Store

Rhubarb season is a fleeting, eagerly anticipated period, typically gracing us from late April through June, depending on your geographic location. This precious window is the absolute best time to acquire fresh rhubarb in abundance. By stocking up and properly freezing the extra, you can ensure a steady supply for creating these delightful rhubarb desserts, and many others, all year long.

To effectively freeze rhubarb for long-term enjoyment:
First, meticulously prepare the stalks. Begin by trimming off the large, leafy ends of each stalk. It’s crucial to remember that these leaves are toxic to humans, so ensure they are discarded safely. Next, wash the rhubarb stalks thoroughly under cold running water to remove any dirt or residue. Once clean, pat them dry and chop them into uniform ½-inch to 1-inch pieces. This size is ideal for both freezing and later use in recipes like these crumb bars. Finally, pack the chopped rhubarb into durable freezer bags, pressing out as much air as possible before sealing. When stored in a conventional refrigerator freezer, frozen rhubarb will maintain its quality for up to 1 month. However, if you have a chest freezer or any other freezer designed for long-term storage, your frozen rhubarb can last an impressive 12 months, ready to be transformed into sweet and tart creations whenever the craving strikes.

Utilize Frozen Rhubarb for Year-Round Baking

The beauty of these orange rhubarb crumb bars lies in their adaptability: you can successfully make them with either fresh or frozen rhubarb. This flexibility means you don’t have to wait for spring to enjoy this delightful treat. When working with frozen rhubarb, a small but important step is to thaw it correctly. I recommend thawing the frozen rhubarb in a colander placed over a bowl. This allows any excess water released during the thawing process to drip away naturally. There’s no need to aggressively squeeze the rhubarb; once it has fully thawed to room temperature, a gentle pat dry with a clean kitchen towel or paper towels is usually sufficient. After this simple preparation, your thawed rhubarb is ready to be incorporated into the recipe exactly as instructed, yielding the same delicious results as fresh.

Boost Fiber and Flavor with Whole Grain Flours

In my recipe for these delightful rhubarb crumb bars, I’ve opted for a balanced approach to the crumb layers, using a 50:50 ratio of whole wheat flour to all-purpose flour. This combination isn’t just about nutritional value; it also imparts a wonderful, subtle nuttiness that deepens the flavor profile of the bars, complementing the tart rhubarb perfectly. The inclusion of whole wheat flour, along with oats, significantly boosts the fiber content and adds valuable nutrients, making these bars a more wholesome choice. This thoughtful blend truly makes these bars acceptable, and even encouraged, for enjoyment beyond just dessert—they’re fantastic for breakfast or a satisfying afternoon snack!

For those looking to elevate the nutritional value even further, you have several excellent options. You can easily turn the nutrition dial even higher by opting for 100% whole wheat flour, replacing the all-purpose flour entirely. Alternatively, consider experimenting with other whole grain flours such as finely ground oat flour or brown rice flour. Each of these alternatives will contribute a unique flavor and texture, offering a slightly different, yet equally delicious, twist to your crumb bars while enhancing their health benefits.

Sweeten Naturally with Your Preferred Sugar

The choice of sweetener plays a significant role in the overall flavor of these rhubarb crumb bars. My personal preference is to use granulated maple sugar. I find that its rich, distinctive aroma not only enhances the complexity of the crumb layers but also beautifully complements and perfectly sweetens the tart rhubarb filling. The subtle caramel notes of maple sugar add an extra layer of deliciousness that truly sets these bars apart. (Discover more about the wonderful properties of maple sugar and why it’s such a fantastic ingredient.)

However, if granulated maple sugar isn’t readily available, don’t fret! You can basically substitute any granulated natural sugar at a 1:1 ratio in these rhubarb crumb bars without compromising the structure or overall appeal. Consider experimenting with cane sugar for a clean, classic sweetness, coconut sugar for a hint of caramel and a lower glycemic index, turbinado sugar (often called demerara sugar) for its coarse texture and molasses-like flavor, or even date sugar for a natural, fruit-derived sweetness. Each of these natural sugars will impart a slightly different nuance to the rhubarb crumb bars, but all will undoubtedly yield a delicious and satisfying result. I encourage you to try a few different options to discover which natural sugar best suits your taste preferences!

No Oranges? Creative Citrus Substitutions

The combination of orange and rhubarb is a time-honored classic, celebrated for its exquisite balance of tart and sweet. In these specific orange rhubarb crumb bars, the orange plays a dual, crucial role. Its finely grated zest infuses the crumb layers with a bright, aromatic burst of citrus, elevating the overall fragrance and taste. Simultaneously, the freshly squeezed orange juice provides a natural sweetness and subtle acidity that perfectly mellows the rhubarb’s tartness in the filling. For the most vibrant and authentic flavor, I strongly encourage using freshly grated orange zest and freshly squeezed orange juice.

However, if you find yourself without an orange on hand, there are viable alternatives. You can omit the zest entirely and opt for bottled orange juice for the liquid component, though the citrus aroma will be less pronounced. For a delightful change of pace, consider substituting lemon zest for orange zest at a 1:1 ratio. If you choose lemon, remember that its juice is considerably more acidic than orange juice. To ensure your bars aren’t excessively tart, reduce the amount of lemon juice to just 2 tablespoons (30 ml).

Effortless Crumb Creation with a Food Processor

One of the most appealing aspects of preparing these orange rhubarb crumb bars is how quickly and easily the crumb mixture comes together. When utilizing a food processor, the entire process takes less than a minute. This kitchen gadget is a true game-changer, not only making the preparation exceptionally fast and straightforward but also contributing to the perfect texture of the crumb. The food processor efficiently chops the rolled oats into smaller, finer flakes and expertly incorporates the cold butter without overworking the mixture. This careful blending results in a beautifully crunchy and tender crumb that is the hallmark of these delicious bars.

If you don’t own a food processor, don’t worry—you can still achieve a fantastic crumb mixture by hand. While it requires a bit more elbow grease, the results are equally delicious. Simply combine the dry ingredients, then cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Once the butter is incorporated, mix in the egg with a spatula until just combined. The resulting crumb will be slightly chunkier since the oats will remain whole, offering a different but equally delightful rustic texture to your homemade rhubarb crumb bars.

The “Sling” Method: Effortless Unmolding for Flawless Bars

One of the most frustrating moments in baking can be trying to remove a perfectly baked treat from its pan without damage. For these rhubarb crumb bars, I highly recommend employing the “sling” method, which makes unmolding incredibly easy and mess-free. To do this, simply cut two rectangles of parchment paper. One piece should be slightly wider than your baking pan and the other slightly narrower. Overlap these two pieces in your pan, ensuring that there’s ample paper overhanging on all four sides. This overhanging paper acts as a convenient “handle.” Once your bars have cooled, simply grasp these parchment paper overhangs and gently lift the entire slab of bars out of the pan—and voilà! You’re done, with perfectly intact bars ready for slicing.

If you prefer a simpler approach and don’t want to use two sheets of parchment paper, a single large rectangle will also work effectively. Just fit the large sheet into the baking pan, creasing it neatly into the corners. Again, ensure that a generous amount of paper overhangs the edges of the pan. This single “sling” will also allow you to easily lift the cooled bars out, preventing any sticky situations or breakage.

Preserve Crispness: Refrigerate in an Open Container

Have you ever experienced the disappointment of crumb bars turning soft, or even soggy, after being stored in an airtight container for just a day or two? It’s a common issue, but I have a remarkably clever and simple solution for you: refrigerate these rhubarb crumb bars in an open container instead. This storage method is a game-changer for maintaining their delightful texture. Storing the bars in the refrigerator is essential to keep them moist and prevent them from drying out, which would happen quickly at room temperature. The key, however, is the “open container” part. By allowing a slight circulation of air, you prevent the crumbs from absorbing too much moisture from the rhubarb filling. This ingenious technique ensures that your crumb topping remains wonderfully crisp and crunchy, just as it was when freshly baked. It’s such an easy, yet incredibly effective, remedy to soggy crumb bars! When stored this way, your orange rhubarb crumb bars will maintain their quality and irresistible crispness for up to 1 week in the refrigerator.

Important Note: Do Not Freeze Rhubarb Crumb Bars

While some baked goods fare well in the freezer, these specific rhubarb crumb bars are not suitable for freezing. The unique texture of the crumb topping and the moisture content of the rhubarb filling means that the bars would quite simply turn soggy and lose their appealing crunch after thawing. To enjoy them at their best, it’s always preferable to consume them fresh. If you find yourself with extra rhubarb crumb bars, your best option is to store them in an open container in the refrigerator, as detailed in the tip above. This method will keep them delicious and delightfully crisp for up to 1 week.

Craving More Rhubarb Inspiration?

If these delightful orange rhubarb crumb bars have sparked your interest and left you yearning for more ways to enjoy this wonderful seasonal ingredient, you’re in luck! You’ll discover an abundance of creative and delicious ideas in my comprehensive recipe collection: 25 Rhubarb Dessert Recipes for Spring. Fresh spring rhubarb is a short-lived pleasure, and it’s an ingredient you absolutely must make the most of during its peak season. Get inspired by this curated collection that features everything from comforting cakes, elegant tarts, and rustic crisps to vibrant preserves, and many more classic and creatively inspired rhubarb-centric dessert recipes. Each recipe is designed to celebrate the unique tartness and versatility of rhubarb, ensuring you have plenty of options to fill your kitchen with the aroma of spring.

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Orange Rhubarb Crumb Bars

These irresistible rhubarb crumb bars are filled with wholesome grains, perfectly sweetened with natural sugar, and vibrantly infused with fresh orange zest and juice. They offer a delightful sweet-tart flavor and a wonderfully crunchy-chewy texture, making them suitable for enjoyment from breakfast right through to dessert!

Prep Time:20 minutes

Cook Time:45 minutes

Cooling Time:1 hour

Yields 24 bars

Author Marie Asselin

Ingredients

US Customary / Metric

For the Crumb Layers

1 cup whole-wheat flour
1 cup all-purpose flour, or substitute 1 cup (130 g) whole-wheat flour
1 cup rolled oats
1 cup granulated maple sugar, or substitute another natural granulated sugar (see notes above)
2 tsp baking powder
¼ tsp kosher salt (omit if using salted butter)
finely grated zest from 1 large orange
1 cup cold unsalted butter, cut into small cubes
1 large egg

For the Rhubarb Filling

4 cups fresh or thawed frozen chopped rhubarb
finely grated zest from 1 large orange
¼ cup freshly squeezed orange juice (from about ½ orange)
⅔ cup granulated maple sugar, or substitute another natural granulated sugar (see notes above)
1 ½ tbsp cornstarch

Instructions

Preheat your oven to 375°F (190°C). Prepare a 9 x 13 inch (23 x 33 cm) baking pan by lining it with parchment paper using the “sling” method. To do this, cut two rectangles of parchment paper that are the width of your baking pan—one piece slightly wider and one slightly narrower. Overlap them in the pan, allowing extra paper to overhang on all four sides. This overhang will serve as handles to easily lift the cooled bars out of the pan. Alternatively, you can simply use one large rectangle of parchment paper, fitting it into the mold and creasing it in the corners, ensuring enough overhang to pull out the bars later.

To unmold the bars, you’ll simply pull on this overhanging paper, and they’ll lift right out!
For the crumb layers: In the bowl of a food processor, combine the whole-wheat flour, all-purpose flour, rolled oats, granulated maple sugar, baking powder, kosher salt, and finely grated orange zest. Pulse the mixture a few times to ensure all the dry ingredients are well combined. Add the cold, cubed butter and pulse about 15 times until the butter is incorporated into pea-sized pieces. Scrape down the sides of the bowl with a spatula and stir the mixture, then pulse another 15 times. Add the large egg, pulse 15 more times, then scrape down the bowl and stir the mixture once again. Continue to process for a few seconds longer until the dough develops a distinctly crumbly texture.
Carefully spoon about two-thirds of this crumb mixture into the prepared parchment-lined baking pan. Using your hands or the bottom of a flat glass, press the mixture down very firmly and evenly to create a compact bottom crust. Set the remaining one-third of the crumb mixture aside; this will be used as the topping after the rhubarb filling is added.
For the rhubarb filling: In a large mixing bowl, combine all the ingredients for the filling: the chopped rhubarb, finely grated orange zest, freshly squeezed orange juice, granulated maple sugar, and cornstarch. Stir them together thoroughly until the rhubarb pieces are evenly coated. Distribute this vibrant rhubarb mixture evenly over the pressed bottom crust in the baking pan. Finally, sprinkle the reserved one-third of the crumb mixture evenly over the top of the rhubarb filling, creating a generous crumb topping.
Bake the rhubarb crumb bars for approximately 45 minutes, or until the top crumb layer is beautifully golden brown and the rhubarb juices are visibly bubbling invitingly around the edges of the pan. Once baked, carefully transfer the hot pan to a wire rack. It is crucial to let the bars cool completely, which will take at least 1 hour, to allow the filling to set properly and the bars to firm up before slicing.
SERVING SUGGESTIONS: Once completely cooled, gently pull on the overhanging parchment paper to effortlessly lift the entire slab of bars out of the baking pan. Place them on a cutting board and slice into individual squares or bars of your desired size. Enjoy these delicious bars as they are, or elevate the experience by serving them alongside a scoop of creamy vanilla gelato, a dollop of vanilla Greek yogurt, or even a drizzle of extra maple syrup.
STORAGE INSTRUCTIONS: To maintain the perfect crispness of these delightful rhubarb crumb bars and prevent them from becoming soggy, refrigerate the bars in an open container. This specific storage method is key to their texture. Storing the bars in the refrigerator is important to keep the filling moist and prevent the entire bar from drying out at room temperature. The “open container” aspect, however, is what prevents the crumb topping from absorbing excess moisture from the filling and the refrigerator’s humidity, thus keeping it wonderfully crunchy. This easy solution is the perfect remedy to soggy crumb bars! When stored properly this way, your orange rhubarb crumb bars will stay delicious and crisp for up to 1 week.

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