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Easy Tangy Rhubarb Strawberry Crumble Bars

rhubarb strawberry crumble bars - featured image
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These bars combine the tartness of rhubarb with the sweetness of strawberries under a buttery crumble topping, making a perfect summer treat that’s quick and easy to prepare.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • 1 cup (225 g) unsalted butter, cold and cubed
  • ½ tsp salt
  • 1 tsp baking powder
  • 3 cups (375 g) fresh rhubarb, chopped into ½-inch pieces
  • 2 cups (300 g) fresh strawberries, hulled and quartered
  • ½ cup (100 g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine 2 cups (250 g) of the all-purpose flour, ¾ cup (150 g) granulated sugar, brown sugar, baking powder, and salt. Toss to mix.
  3. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining, about 5-7 minutes. Do not overmix.
  4. Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the crust.
  5. Bake the crust for 15 minutes until just starting to set and lightly golden.
  6. While the crust bakes, mix the filling: In a medium bowl, toss the chopped rhubarb and strawberries with ½ cup (100 g) granulated sugar, cornstarch, and lemon juice. Let sit for about 5 minutes to macerate.
  7. Remove the crust from the oven and spread the fruit filling evenly over it without pressing down.
  8. Sprinkle the remaining crumble mixture evenly over the fruit layer without pressing down.
  9. Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges.
  10. Let the bars cool completely in the pan on a wire rack, up to 2 hours, to allow the filling to set.
  11. Use the parchment paper overhang to lift the bars from the pan and cut into 12 squares. For cleaner cuts, dip a sharp knife in hot water and wipe dry between slices.

Notes

Keep butter cold when mixing crumble for best texture. Pre-bake crust to prevent sogginess. Use a sharp knife warmed in hot water for clean cuts. Bars taste better after resting overnight in the fridge. For gluten-free, substitute all-purpose flour with almond flour; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: rhubarb, strawberry, crumble bars, summer dessert, easy dessert, fruit bars, baking, tangy, sweet, crumble topping

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