Rhubarb Ginger Crumble Bars


Have you ever tried rhubarb? I’ve met many people who had never tried it, and of those that have tasted it, it seems people have a love/hate relationship with it. If I had to describe rhubarb, I’d have to say it’s as if strawberry and celery had a child. It goes well in baked recipes paired with sweet berries, or in this case, zingy ginger.

This week at my office we’re having a bake sale and holding raffles for Susan G. Komen Race for the Cure®, ending with attendance at the race in DC. I’m thinking I might take a risk and make these rhubarb crumble bars. They’re pink and festive for breast cancer awareness, but will anyone buy them? Or maybe I’m secretly hoping no one buys them so I can eat them all.

You can use this recipe as a base and swap out any fruit you like. I prefer it with a touch of cardamom in the crumb topping, but you can swap it out with a different spice or omit it altogether. Pink peppercorn would go nicely and be extra-festive.

Rhubarb Ginger Crumble Bars Recipe

By nicole Published: April 30, 2013

  • Yield: 16 Servings
  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

This is a combination of two different recipes, one from Eat Make Read and one from Alexandra's Kitchen.



  1. Preheat the oven to 375º. Grease a 9×13 inch pan.
  2. Prepare the dough: In a medium bowl, stir together sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork to blend in the butter and egg. The dough will be crumbly. Pat the dough into the prepared pan.
  3. Prepare 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.
  4. Prepare the crumb topping: 4. Stir together flour, brown sugar, and salt. Add the butter and mix up with your fingers until clumps form. Sprinkle on top of rhubarb filling.
  5. Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Leave a Reply

Your email address will not be published.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

CommentLuv badge

  1. I grew up in Minnesota and it’s a BIG deal there. Most all of the graduation open houses had rhubarb punch…and I’ve had bars and pie and a whole slew of other rhubarb dishes. I’ve never personally made anything with it though as an adult and I keep meaning to. I haven’t had it in years and I miss it 🙂

    Just wanted to stop by and welcome you to Group D in the Secret Recipe Club – looking forward to having you in the group! If you need anything, feel free to email me: fantasticalsharing1 AT gmail DOT com


  2. Pingback: Black Bean & Chorizo Soup | The Spiffy Cookie