Strawberry Rhubarb Crumble Bars
These delightful bars combine the tartness of ruby-red rhubarb with the natural sweetness of ripe strawberries, all nestled between layers of buttery, golden crumble. They're perfect for potlucks, family gatherings, or simply as a weekend treat that brings back memories of grandma's kitchen.
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Servings: 16 bars
Calories: 285kcal
Equipment
- 9x13 inch Baking Pan
- Parchment Paper
- Mixing bowls
- Pastry Cutter or Fingertips
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
Crust and Crumble Topping
- 2½ cups all-purpose flour or 1:1 gluten-free flour blend
- 1 cup granulated sugar or ¾ cup coconut sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter cold, cubed (or coconut oil for dairy-free)
- 1 large egg lightly beaten
- ½ tsp vanilla extract
- 1 lemon zest optional
Fruit Filling
- 2 cups fresh rhubarb diced (or frozen, thawed and drained)
- 2 cups fresh strawberries hulled and sliced
- ⅔ cup granulated sugar adjust to taste
- 2 tbsp cornstarch or arrowroot powder
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Line a 9x13-inch baking pan with parchment paper, leaving overhangs on the sides for easy removal. Lightly grease any exposed areas. Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using your fingertips or a pastry cutter, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the beaten egg, vanilla extract, and lemon zest (if using) to the crumb mixture. Mix until just combined. The mixture should still look somewhat crumbly but hold together when pressed.
- Press two-thirds of the crumble mixture firmly into the prepared baking dish to create an even bottom crust. For best results, use the flat bottom of a measuring cup to press the mixture down.
- Combine the diced rhubarb and sliced strawberries in a medium bowl. In a separate small bowl, whisk together sugar, cornstarch, lemon juice, vanilla extract, and salt. Pour this mixture over the fruit and gently toss until evenly coated. Allow to sit for 5 minutes to begin releasing juices.
- Spread the fruit filling evenly over the crust. Sprinkle the remaining crumble mixture evenly over the top of the fruit layer.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If your oven has hot spots, rotate the pan halfway through baking for even browning.
- Allow the bars to cool completely in the pan on a wire rack before cutting. For the cleanest cuts, refrigerate for at least 2 hours after cooling to room temperature. Use the parchment overhang to lift the entire dessert out of the pan before cutting into squares.
Notes
- For a less sweet version, reduce the sugar in the filling by up to 25%.
- Make sure to cut rhubarb into approximately ½-inch pieces for proper cooking.
- Keep butter cold until ready to use for the best crumbly texture.
- These bars can be stored at room temperature for up to 2 days, in the refrigerator for up to 1 week, or frozen for up to 3 months.
- The crust and crumble topping can be prepared up to 3 days ahead and stored in the refrigerator.
- For a healthier version, try replacing half the flour with whole wheat pastry flour and adding ground flaxseed to the crust.
- Make sure to cut rhubarb into approximately ½-inch pieces for proper cooking.
- Keep butter cold until ready to use for the best crumbly texture.
- These bars can be stored at room temperature for up to 2 days, in the refrigerator for up to 1 week, or frozen for up to 3 months.
- The crust and crumble topping can be prepared up to 3 days ahead and stored in the refrigerator.
- For a healthier version, try replacing half the flour with whole wheat pastry flour and adding ground flaxseed to the crust.
Nutrition
Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Sodium: 110mg | Fiber: 1.5g | Sugar: 22g
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