Pineapple Rhubarb Crumble Bars

A slice of Pineapple Rhubarb squares being lifted from a baking pan with a spatula.

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5 from 1 vote

Treat yourself to Pineapple Rhubarb Crumble Bars, combining the tangy taste of rhubarb with sweet pineapple goodness.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: American

Servings: squares

Calories: 233kcal

Author: Tammi

Ingredients

Crust

1½ cups whole oats
1½ cups all-purpose flour
½ cup packed brown sugar
½ teaspoon baking powder
¾ cup salted butter melted

Filling

3 cups rhubarb cut into 1/4” thin slices
2 cups fresh pineapple
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt

Instructions

Preheat the oven to 350 F. Line an 8-inch square pan with parchment paper and spray with nonstick spray.
Place whole oats, flour, brown sugar, and baking powder in a medium bowl. Add melted butter and mix until well combined and crumbly.
Press 2/3 of the mixture into the bottom of the pan. Bake for 15 minutes; the crust will be lightly browned around the edges.
In a medium bowl, combine diced rhubarb, diced pineapple, granulated sugar, cornstarch, and salt. Mix well until the sugar starts to dissolve and the fruit looks moist.
Pour the fruit mixture over the crust and sprinkle the remaining crumble evenly on top of the fruit.
Bake for 70 minutes. The bars should be golden brown, with the filling bubbling around the edges. Let cool and cut into squares.
Let the bars cool completely before cutting into squares.

Notes

You can use frozen rhubarb; you will want to thaw and drain any excess water before using it, so the filling isn’t runny.

Store cooked bars in the fridge in an airtight container for 5 days. Can be frozen for 3 months; separate the layers with parchment paper for easy removal.

Nutrition