Description
Strawberry rhubarb crumble bars blend summer’s sweetest flavors into one irresistible dessert. Crisp oat-studded streusel and jammy fruit filling create a perfect balance of textures that will delight you at first bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Fat and Flavor Ingredients:
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Filling Ingredients:
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining a 9×9-inch baking dish with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the foundational crumble mixture by combining flour, rolled oats, brown sugar, baking powder, and salt in a mixing bowl, ensuring even distribution of dry ingredients.
- Incorporate softened butter and vanilla extract into the dry mixture, using fingertips or a pastry cutter to blend until the texture resembles coarse, pebble-like crumbs.
- Separate and reserve 1 cup of the crumble mixture for the topping, setting it aside in a separate container.
- Firmly press the remaining crumble mixture into the prepared baking dish, creating an even, compact base layer that will serve as the crust.
- Bake the crust for 10-12 minutes at 350F (175C) until it develops a light golden color and appears slightly set.
- While the crust bakes, prepare the fruit filling by combining fresh strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla in a separate mixing bowl.
- Gently fold the fruit mixture to ensure all ingredients are well integrated and the cornstarch evenly coats the fruit pieces.
- Once the crust is lightly golden, remove from the oven and carefully spread the fruit filling over the entire surface.
- Sprinkle the reserved crumble mixture evenly across the fruit layer, creating a textured topping.
- Return the assembled bars to the oven and bake for 30-35 minutes, or until the topping turns golden brown and the fruit filling begins to bubble around the edges.
- Remove from the oven and allow the bars to cool completely at room temperature, which helps the filling set and makes cutting easier.
- Once cooled, lift the bars out of the pan using the parchment paper and slice into square portions for serving.
Notes
- Choose ripe, firm strawberries and tender rhubarb for the best flavor balance and texture in your crumble bars.
- Adjust sugar levels based on fruit sweetness; taste your fruit mixture before adding to ensure perfect tartness.
- Dice rhubarb and strawberries into uniform small pieces to guarantee even cooking and consistent texture throughout the bars.
- Substitute gluten-free flour and rolled oats for a celiac-friendly version without compromising the delicious crumbly base.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg