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Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars
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These Strawberry Rhubarb Crumb Bars are a delightful dessert. They feature a buttery shortbread crust, a sweet and tart strawberry rhubarb filling, and a crunchy oat crumble topping. Perfect for spring and summer gatherings, these bars are easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups chopped rhubarb (about 1 pound)
  • 2 cups sliced fresh strawberries (about 10 ounces)
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup rolled oats
  • 1/4 cup light brown sugar, packed (for crumble)
  • 1/4 cup all-purpose flour (for crumble)
  • 1/4 teaspoon salt (for crumble)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, cream together softened butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar, and vanilla extract until light and fluffy.
  3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and crumbly.
  4. Press about two-thirds of the dough mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until lightly golden.
  5. While the crust bakes, prepare the filling. In a medium bowl, combine chopped rhubarb, sliced strawberries, 1/2 cup granulated sugar, cornstarch, and cinnamon. Stir gently until the fruit is evenly coated.
  6. For the crumble topping, combine rolled oats, 1/4 cup light brown sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt in a small bowl. Cut in the remaining one-third of the dough mixture until crumbly.
  7. Once the crust is pre-baked, remove it from the oven. Spread the strawberry rhubarb filling evenly over the hot crust.
  8. Sprinkle the crumble topping over the fruit filling.
  9. Return the pan to the oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the bars cool completely in the pan on a wire rack before lifting out with the parchment paper and cutting into squares.

Notes

  • For best results, use fresh rhubarb and strawberries.
  • Cooling the bars completely is crucial for clean cuts.
  • Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
  • These bars can be frozen for up to 3 months. Wrap individual bars tightly in plastic wrap and then in foil.

Nutrition

Find it online: https://kitchenpivot.com/strawberry-rhubarb-crumb-bars/