Description
Irresistible strawberry rhubarb crumb bars combine sweet and tangy flavors in a delightful dessert. Buttery crumble layers and fresh seasonal fruits make these bars a perfect summer treat you’ll crave again and again.
Ingredients
Scale
Fruits:
- 2 cups fresh strawberries
- 1 cup rhubarb
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 375°F and line a 9×13-inch baking pan with parchment paper, allowing slight overhang for easy removal.
- Create the buttery crust by blending flour, sugar, and cold butter until crumbly, then firmly press the mixture into the prepared pan’s bottom to form a compact base.
- Toss freshly chopped strawberries and rhubarb with granulated sugar, cornstarch, and a touch of lemon zest to enhance the fruit’s natural tartness and prevent excess moisture.
- Distribute the fruit mixture evenly across the prepared crust, ensuring a consistent layer that covers the entire surface.
- Craft the crumble topping by mixing flour, brown sugar, oats, and cold butter until it resembles coarse, uneven crumbs with varying texture.
- Generously sprinkle the crumb topping over the fruit layer, allowing some fruit to peek through for visual appeal.
- Bake in the preheated oven for 40-45 minutes, or until the edges turn golden brown and the fruit filling bubbles slightly.
- Remove from the oven and allow the bars to cool completely in the pan for at least 2 hours, which helps the filling set and makes cutting easier.
- Lift the bars out using the parchment paper edges, slice into square or rectangular portions, and serve at room temperature.
Notes
- Choose ripe, vibrant strawberries and fresh, crisp rhubarb for the most intense flavor and best texture.
- Add a pinch of cinnamon or cardamom to the fruit filling for a warm, subtle spice that complements the sweet-tart profile.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free blend in both the crust and crumb topping.
- Create a dairy-free alternative by using coconut oil instead of butter, which adds a subtle tropical hint to the dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg