Rhubarb Crumble Bars with Brown Butter
These Rhubarb Crumble Bars feature a rich brown butter crust and a sweet-tart rhubarb filling, topped with a buttery crumble. They are perfect for dessert or a snack.
Equipment
- 9x13 inch baking pan
- light-colored saucepan
- large bowl
- whisk
- measuring cups
- measuring spoons
Ingredients
For the Crust & Crumble
- 1 cup unsalted butter (2 sticks), cold & cubed
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
For the Rhubarb Filling
- 4 cups rhubarb chopped into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Brown Butter notes
- 1/2 cup unsalted butter for browning
- 1/2 cup unsalted butter for mixing (if not browning portion of the 1 cup above)
Instructions
Brown the Butter
- Melt 1 cup of unsalted butter in a light-colored saucepan over medium heat, stirring occasionally.
Prepare the Crust & Crumble
- Whisk together flour, granulated sugar, brown sugar, and salt in a large bowl. Add the browned butter and mix until crumbly. Take 2 1/2 cups of the mixture and press it evenly into the bottom of a greased 9x13 inch baking pan; refrigerate while preparing the filling.
Prepare the Rhubarb Filling
- In a separate bowl, toss chopped rhubarb with granulated sugar, cornstarch, orange zest, and vanilla extract until well combined.
Assemble and Bake
- Pour the rhubarb mixture over the chilled crust. Sprinkle the remaining crumble mixture evenly over the rhubarb. Bake for 45-50 minutes, or until the top is golden brown and the rhubarb is tender.
Cool and Glaze (Optional)
- Let the bars cool completely before cutting. If desired, whisk together powdered sugar, milk, and vanilla extract for a glaze, then drizzle over the cooled bars.
Notes
For best results, use fresh rhubarb. If using frozen rhubarb, do not thaw it before adding to the filling.