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Classic Oat Crumble Rhubarb Compote Squares

Three stacked squares of Rhubarb Compote Squares showing a bright pink filling and golden crumb topping.
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Make these sliceable Rhubarb Compote Squares with a buttery shortbread base and a sweet, tart oat crumble topping. This easy rhubarb dessert bar recipe uses fresh rhubarb for a perfect spring treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups fresh rhubarb, chopped
  • 1/2 cup granulated sugar (for compote)
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (for topping)
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the rhubarb compote: Combine the chopped rhubarb, 1/2 cup granulated sugar, and water in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down slightly, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
  3. Make the base: In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy. Gradually mix in 2 cups of flour and 1/2 teaspoon salt until just combined. Press this mixture evenly into the bottom of the prepared baking pan.
  4. Bake the base for 15 minutes until lightly golden.
  5. Prepare the oat crumble topping: In a separate bowl, whisk together 1 1/2 cups flour, rolled oats, brown sugar, cinnamon, and 1/4 teaspoon salt. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Spread the slightly cooled rhubarb compote evenly over the partially baked crust.
  7. Sprinkle the oat crumble topping evenly over the rhubarb layer.
  8. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the squares cool completely in the pan on a wire rack, about 2 hours, before lifting out using the parchment overhang and cutting into squares.

Notes

  • For a more intense flavor, you can roast the rhubarb slightly before mixing it into the compote.
  • If you use store-bought rhubarb compote, reduce the liquid in the recipe or thicken it slightly before spreading it on the crust.
  • These sliceable rhubarb dessert bars store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cravybite.link/rhubarb-compote-squares-recipe/