Rhubarb Crumble Bars

Rhubarb Crumble Bars

Weekend bakes at home featuring Walker’s Oat Shortbread. Our rhubarb crumble bars have a chewy oat base, are filled with tangy rhubarb and are finished with a crunchy Oat Shortbread topping – delish!

Our Oat Shortbread is available to buy today in Sainsbury’s, Waitrose and Ocado.


800g of forced rhubarb, chopped (rhubarb layer)

150g granulated sugar (rhubarb layer)

2 tbsp flour (rhubarb layer)

2 tbsp corn flour (rhubarb layer)

Juice of one lemon (rhubarb layer)

240g rolled oats (base layer)

320g plain flour (base layer)

260g brown sugar (loosely packed) (base layer)

1 tsp baking powder (base layer)

250g melted butter (base layer)

150g Walker's Mini Lemon Shortbread Eggs

1/2 tsp salt (base layer)

171g Walker's Oat Shortbread (crumble topping)

150g melted butter (crumble topping)


Preheat the oven to 200°C. Mix the rhubarb with sugar, flour, corn flour, and lemon juice.

Place into a roasting dish and roast for 20-25 minutes, or until the rhubarb begins to soften and becomes jammy.

Strain off any excess liquid. Remove from the oven and allow to cool. Turn the oven to 175°C.

Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture.

Press the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.

Crush the Oat Shortbread roughly with a rolling pin and mix with the melted butter.

Spread the rhubarb layer on the part baked base.

Sprinkle with the Oat Shortbread crumble. Bake for another 20-25 minutes until golden on top.

Remove from oven. Allow to cool and slice into bars.