Rhubarb Crumb Bars

No ratings yet

This post may contain affiliate links. Please read our disclosure policy.

Rhubarb Crumb Bars have a buttery cake on the bottom, a layer of rhubarb in the middle, and it’s all topped with a perfectly sweet crunchy crumb.

You can also try Blueberry Pie Cookie Bars and Raspberry Streusel Bars because they both have a fruit layer and a crumb topping. Something about tangy fruits and sweet topping makes for delicious desserts every time.

Rhubarb Crumb Bars on a white plate with a fork scooping a bite
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Rhubarb Crumb Bars

Be still my rhubarb loving heart. Strawberry rhubarb pie seems to be just about the only rhubarb dessert most people have eaten and it’s a shame! There’s so much to love about this oddly tart red celery-like food. Today’s recipe for Rhubarb Crumb Bars is a must try. These bars have a dense buttery cake on the bottom, a layer of rhubarb in the middle, and it’s all topped with a perfectly sweet and lightly crunchy crumb. The rhubarb crumb bars are light enough to be served as a coffee cake for breakfast or lunch, but are also sweet enough to be served as dessert. Top them with a little vanilla ice cream and you really have yourself a treat! The tang of the rhubarb is just so pleasant mixed in with the sweet sugar and crunchy topping. Heaven, I tell you.

Rhubarb is ready to harvest in the spring and this is such a fun seasonal ingredient to get to know. I actually planned on making and sharing this rhubarb crumb bars recipe last month. I made them and all of the crumb sunk to the bottom. It was a sad day. Don’t you worry about them going to waste though, they tasted delicious, but that sunken crumb was just not up to par. I tried these a few more times and partially baked the cake first and then added the crumb. This worked a lot better. I’m not sure if sinking crumb is an altitude thing (I’m at 5,400 above sea level), but either way, it’s nice to have that crumb stay on top.

Rhubarb Crumb Bars in a glass pan with chopped rhubarb to the side

How do I know when rhubarb is ripe?

Rhubarb can be red or green and either color is fine, so you don’t wait for rhubarb to change color to know when it is ready to use. Instead, you wait until the stalks are about 10 inches long and then they are ready to be cut and used! Its and easy plant to use and harvest.

How do I store the leftovers?

Leftover crumb bars can be store at room temperature or in the fridge in an airtight container. You can keep them for around four days before you have the chore of finishing them off!

No ratings yet

Rhubarb Crumb Bars

Rhubarb Crumb Bars have a buttery cake on the bottom, a layer of rhubarb in the middle, and it's all topped with a perfectly sweet crunchy crumb.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 16 bars


For the Cake Layer

  • 1/2 cup butter, room temperature
  • 1 cup confectioners’ sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For Rhubarb layer

  • 1/2 pound rhubarb, cut into 1/2-inch pieces
  • 1 tablespoon brown sugar
  • 1/4 cup all-purpose flour

For the Crumb Topping

  • 6 tablespoon butter, melted
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Preheat the oven to 350 degrees. Grease a 9×9 inch baking dish and set aside.
  • For the cake layer, in a small bowl beat the sugar and butter together until light and fluffy, about 2 minutes. Add the egg and vanilla and stir well to combine. Add the flour, baking powder, and salt and stir until just incorporated, do not over mix. Add this batter to the bottom of your greased pan.
  • For the rhubarb layer add the rhubarb, brown sugar, and flour into a small bowl and toss well to combine. Evenly distribute the rhubarb layer over the cake layer. Bake the cake and rhubarb layers for 15 minutes.
  • While the cake is baking make your crumb topping. In a microwave safe bowl melt the butter. Add the flour, brown sugar, and salt. Stir to combine until the mixture resembles a thick cookie dough.
  • After the cake has cooked for 15 minutes, remove it from the oven and gently break off pieces of the crumb topping into large pieces (about the size of the end of your pinkie finger) and evenly distribute the crumb topping over the rhubarb layer.
  • Bake the cake an additional 30 to 35 minutes until a toothpick inserted into the center comes out clean. (Total baking time will be 45 to 50 minutes). Allow the cake to cook for at least an hour before serving warm or at room temperature.


Serving: 1 of 16 bars, Calories: 216kcal, Carbohydrates: 28g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 50mg, Sodium: 177mg, Potassium: 80mg, Fiber: 1g, Sugar: 15g, Vitamin A: 357IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Like this recipe? Rate and comment below!
Rhubarb Crumb Bars in a glass pan resting on white towel

This recipe was slightly adapted from Martha Stewart.com

Rhubarb Crumb Bar on a white plate showing its 3 layers

More Tasty Dessert Bars to Make:

More Recipes with Rhubarb:

This post was originally published in 2015 and has been updated in October 2019.

This recipe on How to Make Rhubarb Crumb Bars is simple and delicious. These bars have a cake layer, tangy and tart rhubarb layer, and a sweet crumb topping making a delightful treat with a fun vegetable.

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. karen says:

    Made these tonight — a perfect rhubarb showcase! Just the right balance of tart rhubarb tang sandwiched between two sweet layers. Melissa, I think you are spying on my kitchen — earlier I thought “oh no, I have all this rhubarb and no strawberries,” and not five minutes later this came across my feed. This happens so often with your blog, and I just love what you do here!

  2. Becky @ Project Domestication says:

    I am such a rhubarb fan! Love the pie, love a good crisp but I have yet to try them in a crumb bar variety. Looks divine!

  3. Liren says:

    Rhubarb is one of my favorites this time of year! And with a crumb topping? I know my whole family would love these bars.

  4. Liz @ Floating Kitchen says:

    These look great! I definitely need to break out of the traditional strawberry-rhubarb combo. Putting these crumb bars on my list before rhubarb is gone for the year!

  5. Becky says:

    You conquered your crumb bars!!! And they look amazing!! I love rhubarb all by itself, no strawberries needed.

  6. cookincanuck says:

    Rhubarb is VERY popular in our house, and I am certain that these would be gone in minutes!