Strawberry Rhubarb Crumble Bars (Printable version)
Sweet tart bars with buttery crust and golden oat topping
# What you need:
→ Crust & Crumble
01 - 1 1/2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 3/4 cup unsalted butter, melted
→ Strawberry Rhubarb Filling
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - 1/3 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon fresh lemon juice
13 - 1 teaspoon vanilla extract
# How To:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture forms moist, crumbly clumps. Set aside 1 cup of the mixture for the topping.
03 - Transfer the remaining crumble mixture to the prepared pan and press it firmly and evenly into the bottom to form a solid crust layer.
04 - In a separate bowl, toss the diced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the filling in an even layer over the crust.
05 - Scatter the reserved crumble mixture evenly across the top of the fruit layer, allowing some fruit to peek through.
06 - Bake for 40 to 45 minutes, until the topping is deep golden and the fruit filling is bubbling around the edges.
07 - Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out, then cut into 12 even bars. Serve at room temperature or chilled.
# Expert Advice:
01 -
- The buttery oat crust does double duty as the crumbly topping, which means less dishes and more texture in every single bite.
- That sweet tart balance between strawberries and rhubarb is the kind of flavor pairing that makes people close their eyes when they take a bite.
- They travel beautifully, so you can tuck them into a picnic basket or bring them to a potluck without worrying about a messy presentation.
02 -
- Resist the urge to cut into these bars while they are still warm, because the filling needs time to set up properly or everything will fall apart into a delicious but messy pile.
- Tossing the fruit with cornstarch right before assembling, not ahead of time, prevents the strawberries from releasing all their juice prematurely and making the crust soggy.
03 -
- Use a metal baking pan rather than glass if you want a crisper, more evenly browned crust on the bottom, because glass takes longer to heat and can leave the base softer than you might like.
- Run your knife under hot water and wipe it dry between cuts for the neatest, cleanest bar slices you have ever seen.