Indulgent Strawberry Rhubarb Crumble Bars You'll Love
These Strawberry Rhubarb Crumble Bars are a perfect balance of sweetness and tartness, making them an irresistible treat.
Equipment
- 8x8-inch baking dish
- Mixing bowls
- Whisk
Ingredients
For the Fruit Filling
- 2 cups fresh strawberries provides sweetness and flavor
- 2 cups rhubarb stalks adds tartness
- 3/4 cup granulated sugar adjust based on personal preference
- 2 tablespoons lemon juice fresh preferred
- 2 tablespoons cornstarch can be omitted if thick fruits are used
For the Crumble Topping
- 1 cup all-purpose flour or gluten-free blend
- 1/2 cup brown sugar light brown sugar works best
- 1/2 cup rolled oats use certified gluten-free oats if necessary
- 1/2 cup unsalted butter cold, cubed
- 1 teaspoon baking powder ensure fresh for optimal rise
- 1/4 teaspoon salt adjust to taste
Instructions
How to Make Strawberry Rhubarb Crumble Bars
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish.
- In a mixing bowl, toss together fresh strawberries, rhubarb stalks, granulated sugar, lemon juice, and cornstarch. Mix until evenly coated.
- In another bowl, whisk together flour, rolled oats, brown sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press half of the crumble mixture into the bottom of the greased dish. Pour the fruit filling over the crust.
- Sprinkle the remaining crumble mixture over the fruit layer. Bake for 35-40 minutes until golden brown.
- Allow to cool in the pan before cutting into squares.
Notes
Serve warm with vanilla ice cream for an extra special treat. Store in an airtight container for up to 1 week in the fridge.