Strawberry Rhubarb Crumb Bars

This recipe for strawberry rhubarb crumb bars features a buttery crumb layer that doubles as a crust and topping with a sweetened fresh fruit filling.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 277 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons pure vanilla extract
• 0.5 teaspoon baking soda
• 0.5 cup white sugar
• 0.33333334326744 cup white sugar
• 1.3333333730698 cups all-purpose flour
• 1.3333333730698 cups quick cooking oats
• 0.5 cup lightly packed light brown sugar
• 0.75 cup melted unsalted butter
• 1.6666667461395 cups strawberries, hulled and diced
• 1.5 cups fresh rhubarb, cut into 1/4 inch pieces
• unsalted butter, melted, for greasing

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.

Step 2

Combine flour, baking soda, and salt in a large bowl. Stir in oats, 1/2 cup white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add 3/4 cup melted butter and vanilla; stir until mixture is evenly moistened.

Step 3

Press 2 cups crumb mixture into the prepared baking dish, pressing down lightly; set remaining crumb mixture aside.

Step 4

Combine strawberries and rhubarb in the same large bowl. Drizzle with lemon juice; toss to combine. Combine 1/3 cup sugar and cornstarch in a small bowl until combined. Sprinkle over strawberry-rhubarb filling; mix well.

Step 5

Pour filling into the baking dish on top of crumb layer; crumble reserved crumb mixture over filling, spreading evenly.

Step 6

Bake in the preheated oven until top is browned and filling is bubbly, about 45 minutes. Cool on a wire rack before cutting into bars.