Fresh Milled Flour Rhubarb Crumble Bars
These Fresh Milled Flour Rhubarb Crumble Bars are made with a buttery oat crumble and a simple sweet-tart rhubarb filling. Perfect for spring and summer.
Equipment
- Grain mill
- Kitchen scale
- 9x13" baking dish
- Parchment paper
Ingredients
For the Crust & Crumble
- 1 cup melted butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 280g soft wheat berries white, spelt, einkorn, etc.
- 2 cups old-fashioned oats
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Filling
- 4¼ cups chopped rhubarb
- ⅔ cup granulated sugar
- 2 tablespoons arrowroot powder or cornstarch
Instructions
- Preheat the oven to 350°F. Grease or line a 9x13-inch baking dish with parchment paper.
- Weigh and mill your wheat berries on the finest (or lowest) setting on your grain mill for the finest flour.
- In a medium bowl, combine the freshly milled flour, oats, salt, and baking soda.
- In a stand mixer or large bowl, combine the melted butter, white sugar, brown sugar, and vanilla extract.
- Add the flour and oat mixture to the butter mixture and mix until incorporated.
- Press two-thirds of the mixture firmly into the prepared pan to form the crust; I weigh my entire dough, then figure out how many grams 2/3rds are, to be precise.
- In a separate bowl, toss the chopped rhubarb with sugar and arrowroot powder until evenly coated.
- Spread the rhubarb mixture out evenly over the crust.
- Sprinkle the remaining crumble mixture evenly over the top.
- Bake for 50–55 minutes, or until the crumble is golden brown and the filling is bubbling around the edges.
- Let the bars cool completely before slicing.
Notes
Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Separate the bars with parchment paper and freeze up to 3 months. Thaw overnight in the refrigerator before serving.