Strawberry Rhubarb Crumb Bars
A delightful dessert that combines sweet strawberries and tart rhubarb in a hearty crumb bar with a buttery crust and crumbly topping, perfect for spring and summer gatherings.
Ingredients
Fruit Filling
- 2 cups chopped strawberries Fresh strawberries enhance the flavor.
- 2 cups chopped rhubarb Fresh rhubarb adds tartness.
- ¾ cup granulated sugar Adjust based on preferred sweetness.
- 2 tbsp cornstarch For thickening the filling.
- 1 tbsp lemon juice Enhances flavor of the fruit.
Crust and Topping
- 2 ½ cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup rolled oats Adds texture to the bars.
- 1 cup brown sugar For a caramel flavor.
- 1 tsp ground cinnamon Adds warmth to the crumb mixture.
- 1 tsp baking powder Helps to raise the crumb topping.
- ¼ tsp salt Enhances all flavors.
- 1 cup unsalted butter Cold and cubed for flaky texture.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Preheat your oven to 350°F (175°C) and prepare a 9x13 baking pan by greasing it or lining it with parchment paper.
Make the Fruit Filling
- In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss gently and let sit.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
Assemble and Bake
- Press two-thirds of the crumb mixture into the bottom of the prepared pan.
- Evenly spread the fruit filling over the crust.
- Sprinkle the remaining crumb mixture over the fruit filling.
- Bake for 40-45 minutes, or until golden brown and bubbly.
- Cool completely in the pan before slicing into bars.
Notes
Serve with vanilla ice cream or whipped cream. Store in an airtight container in the fridge for up to a week. Can be frozen for up to three months.