Strawberry rhubarb crumble bars
Strawberry rhubarb crumble bars
Ingredients
For the Crust and Topping
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
For the Filling
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan, compacting it firmly to form the crust.
⏱️ 10 min•🌡️ 375°F
- 2
In a separate medium bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Toss gently until the fruit is evenly coated. Pour the fruit mixture evenly over the prepared crust in the baking pan.
⏱️ 5 min
- 3
Crumble the remaining one-third of the oat mixture evenly over the fruit filling. Gently pat down the topping slightly.
⏱️ 3 min
- 4
Bake for 45-50 minutes, or until the topping is golden brown and the fruit filling is bubbly. A toothpick inserted into the center (avoiding fruit) should come out clean. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into 4 equal bars.
⏱️ 45 min•🌡️ 375°F
Kitchen Tools
Nutrition Facts (per serving)
Strawberry rhubarb crumble bars
Ingredients
For the Crust and Topping
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
For the Filling
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press about two-thirds of this mixture evenly into the bottom of the prepared baking pan, compacting it firmly to form the crust.
⏱️ 10 min•🌡️ 375°F - 2
In a separate medium bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Toss gently until the fruit is evenly coated. Pour the fruit mixture evenly over the prepared crust in the baking pan.
⏱️ 5 min - 3
Crumble the remaining one-third of the oat mixture evenly over the fruit filling. Gently pat down the topping slightly.
⏱️ 3 min - 4
Bake for 45-50 minutes, or until the topping is golden brown and the fruit filling is bubbly. A toothpick inserted into the center (avoiding fruit) should come out clean. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into 4 equal bars.
⏱️ 45 min•🌡️ 375°F