Description
Delicious Strawberry Rhubarb Crumble Bars with a buttery oat topping.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into small pieces
- 1 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup rolled oats
- ½ cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, combine the sliced strawberries, chopped rhubarb, ½ cup of granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside to let the juices meld.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter with the remaining ½ cup of granulated sugar and brown sugar until light and fluffy.
- Gradually add the flour mixture to the butter mixture, stirring until crumbly. Stir in the rolled oats until evenly combined.
- Press about two-thirds of the crumble mixture into the bottom of the prepared baking pan to form the base.
- Spread the strawberry-rhubarb filling evenly over the crust.
- Sprinkle the remaining crumble mixture on top of the filling.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbling.
- Allow to cool in the pan for at least 30 minutes before cutting into bars.
Notes
- For a twist, try adding a teaspoon of cinnamon to the crumble mixture for extra flavor.
- You can also substitute the strawberries with blueberries or peaches for a different fruit combination.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg