Strawberry Rhubarb Crumble Bars (Printable)
Buttery crumble layers with sweet-tart strawberry and rhubarb filling baked into delicious bars.
# What You’ll Need:
→ For the Crumble Base and Topping
01 - 2 cups all-purpose flour
02 - 1 1/4 cups granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, cold and cut into cubes
06 - 1 large egg
07 - 1 teaspoon vanilla extract
→ For the Strawberry Rhubarb Filling
08 - 1 1/2 cups fresh strawberries, hulled and diced
09 - 1 1/2 cups fresh rhubarb, diced
10 - 1/2 cup granulated sugar
11 - 1 tablespoon cornstarch
12 - 1 teaspoon lemon juice
# How to Prepare:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold butter cubes and use a pastry cutter or fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - Add the egg and vanilla extract; mix until just combined. The dough will be crumbly in texture.
05 - Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust base.
06 - In a medium bowl, toss strawberries and rhubarb with sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread the fruit mixture evenly over the pressed crust base.
08 - Crumble the remaining dough over the fruit layer in an even layer.
09 - Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
10 - Allow bars to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
# Expert Advice:
01 -
- The jammy fruit filling gets thick and bubbly in the oven, creating pockets of concentrated strawberry rhubarb flavor in every bite
- You press the same crumbly dough into the pan for both the bottom crust and the crumble topping, making this incredibly simple to throw together
- These bars travel beautifully and actually taste better the next day, making them perfect for potlucks or bake sales
02 -
- Don't be tempted to cut these bars while they're still warm, or the fruit layer will ooze everywhere and you'll lose those clean edges
- If your rhubarb stalks are particularly thick and fibrous, peel away the outer strings like you would with celery before dicing
- The crumble topping might still look slightly underbaked when you pull it from the oven, but it will firm up as it cools
03 -
- Freeze your butter for 15 minutes before starting if your kitchen is warm, as cold butter is what creates those distinct, delicious crumbles
- Use the bottom of a measuring cup to press the crust layer evenly into the pan without warming the dough with your hands