Irresistible Strawberry Rhubarb Crumb Bars
A delightful dessert that combines sweet strawberries and tart rhubarb, topped with a crumbly, buttery crust, perfect for any occasion.
Ingrédients
For the fruit filling
- 2 cups chopped strawberries Fresh or frozen, thawed and drained.
- 2 cups chopped rhubarb Fresh or frozen, thawed and drained.
- 3/4 cup granulated sugar Can substitute with coconut sugar.
- 2 tbsp cornstarch To thicken the filling.
- 1 tbsp lemon juice Freshly squeezed for best flavor.
For the crumb topping
- 2 1/2 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 cup rolled oats Old-fashioned oats recommended.
- 1 cup brown sugar Packed.
- 1 tsp ground cinnamon For added flavor.
- 1 tsp baking powder To help the topping rise.
- 1/4 tsp salt Balances the sweetness.
- 1 cup unsalted butter Cold and cubed for the crumb topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 baking pan by lining it with parchment paper.
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Mix until the fruit is well coated.
- In another bowl, combine flour, oats, brown sugar, cinnamon, baking powder, and salt.
- Cut the cold butter into the dry ingredients until it resembles coarse crumbs.
Assembly
- Press two-thirds of the crumb mixture into the bottom of the prepared pan.
- Pour the fruit filling over the crumb base and spread it evenly.
- Sprinkle the remaining crumb mixture over the fruit filling.
Baking
- Bake in the preheated oven for 40-45 minutes or until the topping is golden brown and the fruit is bubbling.
- Allow to cool completely on a wire rack before cutting into squares.
Notes
Best served with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.