Description
These strawberry rhubarb crumb bars feature a buttery, crumbly base and topping, sandwiching a vibrant, sweet-tart fruit filling. They’re easy to make and perfect for any occasion.
Ingredients
- For the Crumb:
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cubed
- For the Filling:
- 3 cups (approx. 450g) fresh strawberries, hulled and sliced
- 3 cups (approx. 450g) fresh rhubarb, trimmed and chopped into ½-inch pieces
- ½ cup (100g) granulated sugar (adjust to taste)
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- 1. Prep Your Pan & Preheat Oven: Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang. Lightly grease the parchment.
- 2. Make the Crumb Mixture: In a large bowl, whisk together flour, ¾ cup sugar, and salt. Add cold, cubed butter. Cut butter into dry ingredients until mixture resembles coarse crumbs with pea-sized pieces of butter.
- 3. Press the Base: Take about two-thirds of the crumb mixture and press it evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden.
- 4. Prepare the Fruit Filling: In a separate bowl, combine sliced strawberries, chopped rhubarb, ½ cup sugar, cornstarch, lemon juice, and vanilla extract. Toss until fruit is evenly coated.
- 5. Assemble & Bake: Remove pre-baked crust from oven. Spread fruit filling evenly over the warm crust. Crumble the remaining one-third of the crumb mixture over the fruit. Bake for another 35-45 minutes, or until topping is golden brown and filling is bubbly and set.
- 6. Cool Completely: Let bars cool completely in the pan on a wire rack for at least 2-3 hours before lifting out with the parchment paper and cutting into squares. Chilling in the refrigerator for an hour before cutting helps achieve cleaner slices.
- Prep Time: 20 mins
- Cook Time: 50-57 mins