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Perfect Brown Butter Rhubarb Crumble Bars

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These bars combine a nutty brown butter crumble with a sweet-tart rhubarb filling, creating a cozy and approachable dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 2 ½ cups (320g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 cups (about 500g) fresh rhubarb, chopped into ½ inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Brown the Butter (about 10 minutes): In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and begins to brown. Remove from heat immediately once browned and set aside to cool slightly.
  2. Prepare the Crumble Base: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, and salt. Pour in the warm browned butter and mix with a wooden spoon until crumbly. Reserve about 1 ½ cups (190g) of this mixture for topping.
  3. Press the Crumble Base: Line a 9×13 inch pan with parchment paper. Press the remaining crumble mixture evenly into the bottom of the pan. Bake at 350°F (175°C) for 12-15 minutes until edges start to turn golden.
  4. Prepare the Rhubarb Filling: Combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a medium bowl. Toss until well coated.
  5. Assemble the Bars: Remove the baked base from the oven. Spoon the rhubarb filling evenly over it, then sprinkle the reserved crumble mixture on top.
  6. Bake the Bars: Return to oven and bake for 30-35 minutes until the top is golden brown and filling bubbles. Tent with foil if topping browns too quickly.
  7. Cool & Serve: Let cool completely in the pan on a wire rack for 1-2 hours. Use parchment overhang to lift bars from pan and cut into squares. Serve at room temperature or chilled.

Notes

Brown the butter slowly to avoid burning; remove from heat as soon as nutty aroma appears. Press the base firmly to avoid crumbly bars. Cool bars completely before cutting for best results. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute almond flour or gluten-free blend. For dairy-free, use vegan butter alternative and flax egg if needed.

Nutrition

Keywords: brown butter, rhubarb, crumble bars, dessert, easy recipe, homemade, baking, seasonal, spring dessert

Find it online: https://blingbite.com/perfect-brown-butter-rhubarb-crumble-bars-easy-homemade-recipe-for-any-occasion/