Strawberry Rhubarb Crumb Bars

Name: Strawberry Rhubarb Crumb Bars
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: ½ cup unsalted butter; ¾ cup packed light brown sugar; ¼ teaspoon Morton kosher salt; 1¼ cup all-purpose flour; ½ pound chopped (½" pieces) fresh rhubarb; ½ pound fresh strawberries; 2 tablespoons packed light brown sugar; 1½ cups all-purpose ﬂour; ¾ teaspoon baking powder; ½ teaspoon Morton kosher salt; ¾ cup unsalted butter; 1½ cups Powdered sugar; 3 large eggs; 2 teaspoons pure vanilla extract

User Reviews

4.6

75 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
16 servings
Calories
212 kcal
Course
Baked Goods
Cuisine
American

Strawberry Rhubarb Crumb Bars

Iris Warren

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This easy Strawberry Rhubarb Bars recipe features a base of rich, tender vanilla cake that's topped with a sweet-tart layer of jammy strawberries and rhubarb, plus a buttery crumb topping. A beautiful spring and summer dessert!

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Ingredients

Servings

Crumb Topping

½ cup unsalted butter, gently melted and then cooled a bit (plus a bit more room-temperature butter to grease the pan)
¾ cup packed light brown sugar
¼ teaspoon Morton kosher salt
1¼ cup all-purpose flour

Bars

½ pound chopped (½" pieces) fresh rhubarb
½ pound fresh strawberries, hulled and sliced ¼" thick
2 tablespoons packed light brown sugar
1½ cups all-purpose ﬂour, divided
¾ teaspoon baking powder
½ teaspoon Morton kosher salt
¾ cup unsalted butter, at room temperature
1½ cups Powdered sugar, plus a bit more for dusting over the finished bars
3 large eggs
2 teaspoons pure vanilla extract

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Instructions

Preheat oven to 350°F. Lightly grease a 9'' square baking pan with butter, then line with a parchment paper sling, leaving an overhang on 2 sides. Butter and flour the parchment paper and pan, tapping out the excess flour. Set aside.

Crumb Topping

Whisk together butter, brown sugar, and salt. Add flour and cut with a rigid pastry cutter or fork until large crumbs form. Refrigerate until ready to use.

Bars

In a medium bowl, combine rhubarb, strawberries, brown sugar, and ¼ cup of the flour.
In another medium bowl, whisk the remaining 1¼ cups of flour, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Then beat in the eggs, one at a time. With mixer on low, beat in vanilla, then the flour mixture.
Spread batter evenly into prepared pan. Top with rhubarb and strawberry mixture, then top with streusel crumb topping. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.
Bake 50-55 minutes, or until topping is golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached. If crumb topping is browning more than you like and the cake is not yet fully baked, lay a piece of foil loosely over the pan while it continues to bake.
Remove pan from oven. Let bars cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars; dust with powdered sugar if desired. Serve as is, or with dollops of fresh whipped cream.