Rhubarb Crumble Bars

 rhubarb crumble bar on plate with dessert fork

I trialled this recipe at least 4 years ago. Maybe even longer. The results were good, and so I quickly scrawled down my ingredients, quantities and any tweaks on a scrap of paper, with the full intention of copying up in neat and making them again. This scrap of paper was left forgotten in a pile of other miscellaneous papers, but after our trip to the Yorkshire Triangle and returning home with a massive rhubarb haul, I was inspired to dig it out.


250g flour
80g sugar
1/2 tsp baking powder
1 tsp ground ginger
125g butter
1 egg

300g rhubarb
50g caster sugar
2 tbsp water
2 tbsp flour
1 tsp ground ginger
Pinch of salt

 stewed forced rhubarb


  1. Pre-heat the oven to 180C.
  2. Make the crumble in the usual way, lightly using your fingers and thumbs to flake the butter and flour together until they resemble rough breadcrumbs. Don't go too far, as a fine crumb won't look as good.
  3. Stir in the baking powder, sugar and ground ginger, then mix in the egg.
  4. For the filling, chop up the rhubarb in to 2cm pieces, and place in a heavy bottomed saucepan with the caster sugar and water. Give the mixture a stir, then cover and place the pan on a low heat, stirring occasionally. The rhubarb is done when it becomes tender and just starting to break down.
  5. Remove the rhubarb from the pan and set aside, retaining all the pink syrup in the pan. Reduce this for a further 5 minutes, then add the ginger, salt and flour, and finally the stewed rhubarb. Give it a stir, then remove from the heat.
    You could also add a little fresh grated ginger to the mixture if you want more of a ginger flavour.
  6. Divide your crumble mixture in half, and press one half in to the bottom of a 9 inch square, lined and greased baking tin.
  7. Next, top the flattened base with the rhubarb mixture, spreading it in an even-ish layer to the edges.
  8. Finally, top the rhubarb with the remaining crumble mixture and bake for 25 minutes or until golden.
  9. Leave to cool before cutting in to squares.
 Rhubarb Crumble Bars on Cooling Rack