Description
If you’re looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.
Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1 pinch salt
- 1 ⅓ cups quick cooking oats
- ½ cup lightly packed light brown sugar
- ½ cup white sugar
- ¾ cup melted unsalted butter
- 2 teaspoons pure vanilla extract
- 1 ⅔ cups strawberries, hulled and diced
- 1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
- 1 tablespoon freshly squeezed lemon juice
- ⅓ cup white sugar
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with butter.
- Combine flour
- baking soda
- and salt in a bowl; stir to combine. Mix in oats
- white sugar
- and brown sugar until well combined
- using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish
- pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit
- spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly
- about 45 minutes. Remove and cool before cutting into bars.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 12