• Hit at Home
  • Tipsy Honu
  • Tea Reviews
  • Bento
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Hapa-tite

edible adventures & cultural explorations

  • Home
  • About
    • Hapa?
    • Tech Specs
    • Linkage
    • Contact
  • Recipes
    • Hit at Home
    • Sweet
    • Savory
    • Drinks
    • Index
  • Reviews
    • Restaurants
    • Tea
    • Products
    • Events
  • Tea Swap

Recipes Sweet

Rhubarb Ginger Crumble Bars

rhubarbbars

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.

Ingredients

  • 1 cup sugar
  • 1 teaspoon baking powder
  • 3 cups all purpose flour
  • ¼ teaspoon salt
  • 1 lemon zested, juice reserved for filling
  • 1 cup unsalted butter cold, 2 sticks
  • 4 cups rhubarb sliced into 1/2″ pieces
  • 2 tablespoons ginger finely chopped
  • ½ cup sugar
  • 4 teaspoons cornstarch
  • 1 cup all purpose flour
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • cardamom optional, to taste

Instructions

  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.
  • Cuisine: American
dessert pinned potluck rhubarb vegetarian

Share this:

  • Twitter
  • Reddit
  • Facebook
  • Pocket
  • Pinterest
  • Print
  • Email

Related Posts

  • Matcha Green Tea Cupcakes for St. Patrick’s Day ♣Matcha Green Tea Cupcakes for St. Patrick’s Day ♣
  • Homemade Ume Shu (Plum Liqueur)Homemade Ume Shu (Plum Liqueur)
  • Mini Blueberry Cheesecakes with Trefoils™ Cookie CrustMini Blueberry Cheesecakes with Trefoils™ Cookie Crust
  • Peppermint Mocha Cupcakes With a Secret IngredientPeppermint Mocha Cupcakes With a Secret Ingredient
  • Gianduja (Homemade Nutella) & Happy New Year!Gianduja (Homemade Nutella) & Happy New Year!
  • Double Chocolate and Espresso CookiesDouble Chocolate and Espresso Cookies


2 Comments

« Baked Ratatouille with Morels
May Foodie Penpals »

Comments

  1. Janie (@fortunefavors11) says

    August 6, 2013 at 9:20 PM

    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

    http://www.fantasticalsharing.com

    Reply

Trackbacks

  1. Black Bean & Chorizo Soup | The Spiffy Cookie says:
    January 26, 2015 at 6:30 PM

    […] be adding that to my menu plan very soon. Other potential recipes to appear in my kitchen include Rhubarb Ginger Crumble Bars and Pistachio, Cranberry, and Crystallized Ginger […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published.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

CommentLuv badgeShow more posts

About Me

I am a thirty-year-old living in the DC Metro area. This blog focuses on food and culture as a result of my mixed heritage. Read More…

Instagram

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Facebook

Facebook

Previous Posts

  • 2018
    • October (1)
  • 2017
    • January (1)
    • March (1)
    • April (1)
    • June (1)
  • 2016
    • January (3)
    • May (1)
    • June (1)
    • September (1)
  • 2015
    • January (10)
    • February (7)
    • March (4)
    • April (3)
    • May (4)
    • June (3)
    • July (3)
    • August (1)
    • September (1)
    • October (3)
    • November (2)
    • December (2)
  • 2014
    • January (8)
    • February (5)
    • March (6)
    • April (2)
    • May (5)
    • June (4)
    • July (3)
    • August (2)
    • September (2)
    • October (2)
    • November (1)
    • December (2)
  • 2013
    • January (2)
    • February (2)
    • March (2)
    • April (3)
    • June (2)
    • July (4)
    • August (3)
    • September (2)
    • October (2)
    • November (2)
    • December (1)
  • 2012
    • January (2)
    • February (1)
    • March (3)
    • April (2)
    • May (3)
    • June (4)
    • July (4)
    • August (2)
    • September (5)
    • October (4)
    • November (3)
    • December (2)
  • 2011
    • January (2)
    • March (2)
    • May (3)
    • July (5)
    • August (1)
    • September (2)
    • December (2)
  • 2010
    • January (6)
    • February (7)
    • March (1)
    • April (1)
    • May (1)
    • June (2)
    • July (5)
    • September (4)
    • October (4)
    • November (1)
    • December (1)
  • 2009
    • January (3)
    • February (6)
    • March (20)
    • April (13)
    • May (28)
    • June (12)
    • July (15)
    • August (21)
    • September (17)
    • October (8)
    • November (6)
    • December (4)
  • 2008
    • March (5)
    • June (8)
    • July (5)
    • August (1)
    • September (5)
    • October (10)
    • November (2)
    • December (6)
  • 2007
    • May (4)
    • June (1)
    • July (1)

popular tags

absinthe apricot liqueur banana bbq bitters black bread cake candy caramel Carte Postale chartreuse cherry chicken Chinese chocolate coconut coffee cookies cupcakes cupcake wars curry dc dessert DIY earl grey easy egg white energy bars fast fish foodbuzz tastemaker garlic gifted gin ginger girl scouts giveaway greek yogurt green tea guava hapa hawaiian healthy herbal holiday holidays honey infusions lemon lime luxardo magazine mondays marshmallow marx foods matcha mayonnaise no-bake NYC one pot oolong organic pepper persimmon tree pie pinned pistachio pizza pork potato potluck puerh pumpkin PYO quick raw rice Rooibos rye salad sandwiches seattle secret recipe club shiso simple syrup single origin soup spinach sugimoto tart tea tea talk thai trips vanilla vegan vegetarian vermouth vodka washoku warriors

Copyright © 2023 · Hapa-tite!

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.