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Easy Tangy Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars - featured image
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These bars combine the tangy flavor of rhubarb with sweet strawberries under a buttery crumble topping, perfect for a quick and easy summer treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) light brown sugar
  • 1 cup (225 g) unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (300 g) fresh strawberries, hulled and halved
  • 2 cups (300 g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup light brown sugar, 1 teaspoon baking powder, and ½ teaspoon salt.
  3. Add 1 cup cold, cubed unsalted butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Reserve 1 ½ cups of this mixture for the crumble topping and press the rest firmly into the prepared pan forming an even crust layer.
  5. Bake the crust for about 15 minutes, or until it starts to turn lightly golden.
  6. While the crust bakes, combine 2 cups chopped strawberries, 2 cups chopped rhubarb, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract in a medium bowl. Toss gently until fruit is fully coated.
  7. Remove the crust from the oven and spread the fruit filling evenly over the warm crust.
  8. Sprinkle the reserved crumble mixture evenly over the fruit layer without pressing down.
  9. Bake for 35-40 minutes until the topping is golden and the filling is bubbling around the edges. Watch closely in the last 10 minutes to avoid over-browning.
  10. Cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out and slice into squares or rectangles.

Notes

Keep butter cold to ensure crumbly texture. Use parchment paper for easy removal and clean slicing. Adjust sugar based on fruit sweetness. Let bars cool completely before cutting to avoid filling spill. If crumble is too soft, bake a few extra minutes but avoid drying out. For gluten-free or dairy-free versions, substitute almond flour and coconut oil respectively.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, summer dessert, easy dessert, picnic treats, rhubarb recipes, strawberry recipes

Find it online: https://junomeals.com/easy-tangy-strawberry-rhubarb-crumble-bars-recipe-perfect-for-summer-treats/