Irresistibly Easy Strawberry Rhubarb Crumble Bars Recipe
Enjoy the delightful flavors of Strawberry Rhubarb Crumble Bars, an easy summer treat perfect for gatherings.
Equipment
- 8x8-inch baking dish
Ingredients
For the Filling
- 2 cups Fresh Strawberries Swap with frozen, thawed strawberries if out of season.
- 2 cups Fresh Rhubarb Adjust sugar based on tartness.
For the Crumble
- 1 cup All-Purpose Flour Substitute half with almond flour for gluten-free.
- 1/2 cup Butter Keep it cold for the best texture.
- 1/2 cup Brown Sugar Modify based on fruit's ripeness.
- 1 cup Rolled Oats Adds lovely texture.
- 2 tablespoons Cornstarch Helps thicken the filling.
- 1/4 teaspoon Salt Enhances overall flavor.
- 1 tablespoon Lemon Juice Brightens flavors; adjust as needed.
Instructions
Directions
- Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish by greasing it gently.
- Combine the chopped strawberries, rhubarb, sugar, cornstarch, and lemon juice in a mixing bowl. Stir well and set aside for about 10 minutes.
- Mix flour, oats, brown sugar, and salt in a separate bowl. Cut cold butter into the mixture until it resembles coarse crumbs.
- Press half of the crumble mixture into the bottom of your prepared baking dish.
- Spread the fruit filling evenly over the pressed crumble base.
- Sprinkle the remaining crumble mixture on top, covering the fruit filling completely. Bake for 35-45 minutes until golden brown.
- Cool the bars completely in the baking dish before cutting into squares.
Notes
Serve warm with vanilla ice cream for an extra treat. Store in an airtight container for up to 2 days at room temperature or 1 week in the fridge.