These Rhubarb and Ginger Crumble Bars are a delightful treat, combining the tartness of rhubarb with the warmth of ginger in a buttery crumble.
Preheat your oven to 350°F and line an 8x8-inch baking pan with foil, leaving some overhang for easy removal.
Using foil with an overhang makes it easier to lift the bars out of the pan after baking.
In a mixing bowl, combine the oats, flour, and brown sugar. Cut in the butter until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to incorporate the butter evenly into the dry ingredients.
Press two-thirds of the mixture into the bottom of the prepared pan to form the crust.
Press firmly to ensure the crust holds together after baking.
Bake the crust for 20 minutes until lightly golden.
Pre-baking the crust prevents it from becoming soggy when the filling is added.
In another bowl, mix the rhubarb, granulated sugar, and ground ginger. Spread this mixture evenly over the baked crust.
Ensure the rhubarb is evenly coated with sugar and ginger for consistent flavor.
Sprinkle the remaining oat mixture over the rhubarb layer and press lightly.
Pressing the topping lightly helps it adhere to the filling.
Bake for an additional 30 minutes until the top is golden and the filling is bubbly.
Check the bars towards the end of baking to prevent over-browning.
Let the bars cool completely on a wire rack.
Cooling completely ensures the bars set properly and are easier to cut.
Mix the powdered sugar and milk to make the icing. Drizzle over the cooled bars.
Adjust the consistency of the icing by adding more milk or powdered sugar as needed.
Lift the bars out of the pan using the foil overhang, cut into squares, and serve.
Use a sharp knife for clean cuts and wipe it between cuts for neat squares.
