Description
Strawberry Rhubarb Crumb Bars combine sweet berries and tangy rhubarb nestled in a buttery, crumbly crust that melts in your mouth. Baked to golden perfection, these bars bring seasonal comfort straight from your kitchen to the table.
Ingredients
Scale
Fruits and Filling:
- 2 cups strawberries
- 2 cups rhubarb
- 1 tablespoon lemon juice
Base and Crumb Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup unsalted butter
- ½ cup brown sugar
Sweeteners and Binding Agents:
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 350°F and grease a 9×13-inch baking dish thoroughly.
- Chop 2 cups of strawberries and 2 cups of rhubarb into small, uniform pieces.
- Mix chopped fruit with 1 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a medium bowl.
- Whisk 1 ½ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt in a separate container.
- Cream ½ cup softened butter with ½ cup brown sugar until smooth and fluffy.
- Fold the flour mixture and ½ cup rolled oats into the butter mixture until a crumbly dough forms.
- Press half the crumb mixture firmly into the bottom of the prepared baking dish, creating an even base layer.
- Gently spread the fruit mixture across the crumb base, ensuring complete coverage.
- Sprinkle the remaining crumb mixture evenly over the fruit layer.
- Slide the dish into the preheated oven and bake for 45-50 minutes until the top turns golden brown.
- Remove from the oven and let the bars cool completely at room temperature before slicing.
Notes
- Fresh rhubarb works best when it’s crisp and bright pink, so choose stalks that look firm and vibrant.
- Always drain excess liquid from the fruit mixture to prevent soggy bars and ensure a perfect crumbly texture.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free baking blend to maintain the same delicious crumb.
- Serve these bars slightly warm with a scoop of vanilla ice cream to elevate the dessert and balance the tartness of the rhubarb.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 224 kcal
- Sugar: 19 g
- Sodium: 99 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg