Indulging in Summer Delights: Strawberry Rhubarb Crumble Bars
As summer approaches and the air fills with the sweet scent of ripe strawberries and tangy rhubarb, I find myself drawn to the kitchen, eager to create something that captures the essence of the season. Today, I’m excited to share with you my recipe for Strawberry Rhubarb Crumble Bars—irresistible treats that perfectly balance sweetness and tartness, topped with a buttery crumble that adds a delightful crunch to every bite.
Embracing Seasonal Flavors
Ingredients:
For the Fruit Filling:
- diced rhubarb (about 3-4 stalks)
- fresh strawberries diced
- granulated sugar
- cornstarch
- zest and juice of 1 lemon
For the Crumble and Base:
- old-fashioned large flaked oats
- all-purpose flour
- dark brown sugar
- baking powder
- teaspoon salt
- butter, cold and cubed
Step 1
Prepare the Fruit Filling:
Cook the diced rhubarb over medium heat, stirring occasionally, until the mixture thickens and the fruit breaks down slightly, about 10-12 minutes. Remove from heat and let cool.
combine the cooled rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
Step 2
Make the Crumble and Base:
Grease or line a 9×9-inch baking pan with parchment paper. Combine the rolled oats, flour, brown sugar, baking powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Step 3
Assemble the Bars:
Press about two-thirds of the crumble mixture firmly into the bottom of the prepared baking pan to form an even layer. Spread the cooled fruit filling evenly over the crumble base. Sprinkle the remaining crumble mixture evenly over the top of the fruit filling, allowing some of the fruit to peek through.
Step 4
Bake and Serve:
Bake in the preheated oven for 35-40 minutes, or until the crumble topping is golden brown and the fruit filling is bubbling. Remove from the oven and let cool completely in the pan on a wire rack.
Once cooled, lift the bars out of the pan using the parchment paper and cut into squares or bars.
Savoring the Moment
These Strawberry Rhubarb Crumble Bars are more than just a dessert; they are a celebration of summer’s bounty. The combination of juicy strawberries and tart rhubarb, nestled between layers of buttery oat crumble, creates a symphony of flavors and textures that are simply irresistible. Each bite brings a burst of sweetness, followed by a hint of tanginess, leaving a lingering taste of summer on your palate.
Perfect for Any Occasion
Whether enjoyed as a decadent dessert after a family dinner, served at a picnic in the park, or shared with friends over a cup of coffee, these bars are sure to be a hit. They are easy to make and can be prepared ahead of time, making them ideal for summer gatherings and special occasions.
Strawberry Rhubarb Crumble Bars
Ingredients
For the Fruit Filling:
- 2 cups diced strawberries
- 2 cups diced rhubarb about 3-4 stalks
- 1/2 cup granulated sugar plus 2 tbsps for rhubarb
- 2 tablespoons cornstarch
- Zest and juice of 1 lemon
For the Crumble and Base:
- 1 cup old-fashioned large flakes oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar I like dark brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- Prepare the Fruit Filling: In a medium saucepan, combine the diced rhubarb and 2 tbsp of granulated sugar. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit breaks down slightly, about 10-12 minutes. Remove from heat and let cool.
- Combine the cooled rhubarb with the strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
- Make the Crumble: In a large mixing bowl, combine the oats, flour, brown sugar, baking powder, and salt.
- Add the cold cubed butter and use your fingers or a pastry cutter or (I like to mix it in my standup Kitchen-Aid mixer) until the mixture resembles coarse crumbs.
- Assemble the Bars: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared baking pan to form an even layer.
- Spread the cooled fruit filling evenly over the crumble base.
- Sprinkle the remaining crumble mixture evenly over the top of the fruit filling, allowing some of the fruit to peek through, I leave the topping loose, I don not press the top layer down.
- Bake and Serve: Bake in the preheated oven for 35-40 minutes, or until the crumble topping is golden brown and the fruit filling is bubbling and delicious!
- Remove from the oven and let cool completely in the pan on a wire rack.Once cooled, lift the bars out of the pan using the parchment paper and cut into squares or bars.
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