May 4, 2014

Rhubarb bars with almond crumble

I got 4 pounds of rhubarb during the week. I was so excited when I saw it in the store first time this year. I made two rhubarb cakes over the weekend and used most of it, just three stalks left in the fridge.

The first one on the list was what Hania ordered, with lots of crumble on top.

A recipe from about a year ago came to mind. I remembered it being good.

It was an Italian idea with peaches and berries. I just stretched the batter on a larger baking form to accommodate more fruit (or vegetable).

So, we ended up with a thinner bottom, plenty of rhubarb and enough crumble to make Hania happy.

There were more happy takers this time around. My parents and my sister were visiting us for the weekend. I tell you, my sister and I, we can finish a cake like not many can do.

...and so we did.

Recipe adapted from Giallo Zafferano and Gray Apron
time: 20 min preparation + 60 min baking

for cake
170 g (11 Tablespoons) butter, room temperature
170 g (5/6 cup) sugar
3 eggs +  1 egg yolk, room temperature
320 ml (1 1/3 cups) flour; I used 1/3 cup (50 g) regular flour + 1 cup (120 g) whole spelt flour
8 g (2 teaspoons) baking powder
1 pinch salt
2 teaspoons homemade vanilla extract
800 g (1 3/4 lb) rhubarb, cut diagonally in 1 inch (2.5 cm) thick pieces
4 -5 Tablespoon raspberry preserves
for crumble
100 g (2/3 cup) regular flour
100 g (3/4 cup) almond meal
100 g (1/2 cup) sugar
100 g (7 Tablespoons) cold butter, diced
2 generous pinches of fine salt
grated zest from 1 large lemon

Preheat oven to 180C/355F (fan forced function). Line a half baking sheet (30x40cm, 12x16inch) with parchment paper. 

Prepare crumble. Place all the ingredients in a large bowl. Rub them vigorously between your hands till all greased. Put it in the fridge.

Prepare cake. In a medium bowl, sift in flour(s) with baking powder and salt. In a bowl of a standing mixer, beat butter with sugar till fluffy. Add eggs and yolk, one at the time. Blend them in. Pour in vanilla. With the mixer's speed set to low, mix in flour mix just till incorporated. Transfer cake batter into the prepared form.

Arrange rhubarb pieces on top. Drop raspberry preserves randomly. Drop the crumble evenly on the fruit. Don't press it. Place it in the hot oven for 60 minutes, till top is browned. Take it out. Let it cool for 10 minutes or so.

  • to line the baking sheet: I cut a piece of paper a bit larger than the sheet, crushed it between my hands, wet it under running water, squeezed the water out, shook (gently) the paper to open; this way the paper stays on the sheet;
  • I was concerned about the load of rhubarb in the cake, but the vegetable and the cake baked as they should;
  • the crumble which I increased a bit for this recipe gave the cake a sweet-crunchy-almond bite ...went very with the tart and juicy rhubarb.
  • the cake was not too sweet after all...easy to eat more than one piece.


  1. Se ve muy exquisito y crujiente su miga me encanta ,abrazos

  2. Rhubarb is one of my new favorites. Great combo!

  3. This looks unbelievably delicious and tempting!

  4. Wonderful bars! I love rhubarb and can never get enough of that vegetable.



  5. I love how raw rhubarb looks on your pie!

  6. Pairing rhubarb with almond is such a delicious flavor combo! These sound delicious!

  7. Rhubarb is my favorite! I post five or six recipes each spring and even have a Pinterest board called Just Rhubarb. Your bars look fabulous!

  8. I love rhubarb but I have never seen it in a bar recipe, really like it, looks wonderful.

  9. Oh, how I love the idea of rhubarb bars. I just bought a second rhubarb plant for the garden today...hoping next year I'll have enough to bake these!

  10. I'm so jealous of your rhubarb. When I used to live in a colder climate, I could grow it in my backyard. Now, I have to buy it at the store and it is quite expensive here. These bars look incredible!

  11. I am always so intimated by rhubarb. I don't know why! Thank you for sharing. A sweet and delicious way to end my Monday! I hope you have a wonderful week.

  12. I have rhubarb on my spring baking list, the way you fixed it looks awfully good. I think the crumble sounds good too. Good thing you had helpers, I hate when I have to eat all the leftovers myself.

  13. We don't get to find rhubarb in Greece, unfortunately. This crumble looks delicious!

  14. Do you believe that I have never tried rhubarb?Cant find it here in Greece!
    What a pity! Your bars look amazing!
    Kisses,sweet Ela!

  15. There's nothing like a good crumble to have at breakfast or as a treat after dinner. Yours looks perfect!

  16. I LOVE all that crumble topping! That's usually my favorite part of certain baked goods : ) I need to use rhubarb more this time of the year! I always forget about it!

  17. I love rhubarb! I grew it in my garden a couple of years back and it's delicious in desserts. Delicious looking recipe :)

  18. Love the crumbly topping Ela, these really look delicious!

  19. This sounds wonderful, Ela! Pinning this to my rhubarb board for my upcoming rhubarb crop.

  20. This looks incredible Ela! I love how thick the crumble topping is and the rhubarb looks so pretty :)