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Strawberry Rhubarb Crumble Bars
Olivia

Strawberry Rhubarb Crumble Bars

These Strawberry Rhubarb Crumble Bars capture the essence of a classic fruit crumble in a portable, easy-to-eat treat. With a buttery shortbread-style base and a jammy fruit filling, they are perfect for spring picnics and potlucks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1.5 Cups All-Purpose Flour
  • 1.5 Cups Old-Fashioned Rolled Oats
  • 1 Cup Brown Sugar (Packed)
  • 1 Cup Unsalted Butter (Cold, Cubed)
  • 0.5 Teaspoon Salt
  • 0.5 Teaspoon Baking Powder
  • 2 Cups Fresh Rhubarb (Diced)
  • 2 Cups Fresh Strawberries (Sliced)
  • 0.5 Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Vanilla Extract

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x9 inch square baking pan and line it with parchment paper.
  2. In a large mixing bowl, combine the flour, oats, brown sugar, salt, and baking powder. Work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Press about two-thirds of the crumble mixture into the bottom of the prepared pan and bake for 10 to 12 minutes until it just begins to set.
  4. In another bowl, toss the diced rhubarb and sliced strawberries with the granulated sugar, cornstarch, lemon juice, and vanilla extract.
  5. Spread the fruit mixture evenly over the warm base, then sprinkle the remaining crumble mixture on top.
  6. Return the pan to the oven and bake for another 35 to 40 minutes until the fruit is bubbling and the topping is golden brown.
  7. Remove from the oven and let cool completely in the pan before slicing.

Notes

Ensure to use cold butter for a flaky texture. Let the bars cool completely before cutting to avoid a soggy filling.