Strawberry Rhubarb Crumble Bars (Printable)
Juicy strawberries and tangy rhubarb between a buttery crust and crisp oat crumble for a sweet-tart treat.
# What You'll Need:
→ Crust & Crumble
01 - 1½ cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - ½ cup granulated sugar
04 - ½ cup packed light brown sugar
05 - ½ teaspoon baking powder
06 - ½ teaspoon salt
07 - ¾ cup unsalted butter, melted
→ Strawberry Rhubarb Filling
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - ⅓ cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon lemon juice
13 - 1 teaspoon vanilla extract
# How To Make:
01 - Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the 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 evenly combined and the mixture resembles coarse crumbs. Set aside 1 cup of the mixture for the topping.
03 - Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan to create 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 well coated. Spread the filling evenly over the crust.
05 - Sprinkle the reserved 1 cup of crumb mixture evenly over the fruit layer, allowing some fruit to peek through.
06 - Bake for 40 to 45 minutes, until the top is golden brown and the fruit filling is bubbling around the edges.
07 - Allow the bars to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 12 even bars. Serve at room temperature or chilled.
# Expert Tips:
01 -
- The buttery oat crust doubles as the crumble topping, so you get two textures from one simple mixture and less cleanup.
- That sweet tart filling sets up beautifully without needing any gelatin or fancy techniques, just cornstarch doing its quiet job.
02 -
- Cutting these bars while they are still warm will give you a delicious but chaotic pile of fruit and crumble, so resist the urge and let them cool completely.
- The filling will look quite juicy when it first comes out of the oven, but it thickens as it cools and the cornstarch fully sets.
03 -
- Wet your hands slightly before pressing the crust into the pan to prevent the mixture from sticking to your fingers and ensure an even, compact layer.
- Chill the pan for fifteen minutes before slicing if you want perfectly clean edges, especially if you plan to photograph or serve these to guests.