Rhubarb Crumb Bars

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan. Line it with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, combine flour, granulated sugar, and brown sugar, then cut in cold butter until the mixture resembles coarse crumbs. Add the egg and mix until the dough just comes together.

Press roughly two-thirds of the crumb mixture firmly and evenly into the bottom of the prepared pan to form the base layer.

In a separate bowl, toss sliced rhubarb with sugar and a small amount of flour until evenly coated to create the filling.

Spread the rhubarb filling evenly over the pressed base layer in the pan.

Sprinkle the remaining crumb mixture evenly over the top of the rhubarb filling to create the streusel topping.

Bake in the preheated oven until the topping is golden brown and the rhubarb filling is bubbling around the edges.

Remove the pan from the oven and allow the bars to cool completely before lifting out using the parchment overhang and cutting into squares.