Strawberry Rhubarb Crumble Bars
Strawberry Rhubarb Crumble Bars
Step into the sweet and tart embrace of these Strawberry Rhubarb Crumble Bars, a testament to seasonal baking and comforting flavors. This recipe elevates the humble bar to a dessert worthy of any occasion, perfectly encapsulating the essence of spring and early summer in a portable, delightful form. The foundation is a rich, buttery shortbread-style crust, a classic element of many beloved baked goods, providing a tender counterpoint to the vibrant fruit filling. Nestled within this crust is a generous layer of sweet, jammy strawberries and tart, earthy rhubarb – a pairing so iconic in American cuisine that it almost feels destined. This dynamic duo offers a beautiful balance, preventing the dessert from being overly sweet. Crowned with a crunchy, golden oat crumble, subtly spiced with cinnamon and sweetened with brown sugar, these bars offer an irresistible textural contrast with every bite. The ease of preparation, combined with their crowd-pleasing appeal, makes them an excellent choice for potlucks, picnics, or a simple afternoon treat. As 'brownies and bars' are celebrated for their convenience and delightful portions, these Strawberry Rhubarb Crumble Bars fit right in, providing all the nostalgic charm of a fruit pie without the fuss. Prepare to impress with their layered flavors and delightful chew, bringing a taste of homemade comfort to your table.
- Preparation time
- 25 min
- Cooking time
- 40 min
- Total time
- 1 hr 5 min
- Servings
- 16
Instructions
Prepare the Base and Crumble
- 1Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, and salt.
- 3Add the chilled, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut in the butter until the mixture resembles coarse crumbs. Be careful not to overmix; some larger pea-sized pieces of butter are fine.
- 4Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan to form the crust. Reserve the remaining one-third for the topping.
- 5Bake the crust for 12-15 minutes, or until lightly golden. This par-baking step helps create a crisp base.
Prepare the Filling and Assemble
- 1While the crust is baking, prepare the filling. In a medium bowl, gently combine the diced strawberries, diced rhubarb, granulated sugar, cornstarch, and lemon juice. Mix until the fruit is evenly coated.
- 2Once the crust is par-baked, remove it from the oven. Spread the strawberry rhubarb filling evenly over the warm crust.
- 3Evenly sprinkle the reserved crumble mixture over the fruit filling.
- 4Return the pan to the oven and bake for another 28-35 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender. The baking time will ensure the 'bar' consistency is perfect for cutting.
Cool and Serve
- 1Remove the bars from the oven and let them cool completely in the pan on a wire rack. This step is crucial for the bars to set and be easily cut without crumbling.
- 2Once completely cool (preferably after chilling for an hour or two in the refrigerator), use the parchment paper overhang to lift the entire slab of bars out of the pan. Cut into 16 squares and serve.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 4 g
- Fat
- 18 g
- Carbs
- 46 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 4 g |
| Fat | 18 g |
| Carbs | 46 g |
Tips
- Ensure your butter is very cold for the crumble mixture; this creates the best crumbly texture.
- Don't skip par-baking the crust; it prevents a soggy bottom for these delightful bars.
- These bars are excellent served at room temperature, but a scoop of vanilla ice cream or a dollop of whipped cream elevates them further.