Strawberry Rhubarb Crumb Bars
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
16 servings
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Calories
212 kcal
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Course
Baked Goods
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Cuisine
American
Strawberry Rhubarb Crumb Bars
Description
These bars start with a lightly greased and floured pan lined with parchment to ensure easy removal. The crumb topping is prepared by mixing melted butter, brown sugar, salt, and flour until large crumbs form and chilling to firm up. The fruit layer combines chopped rhubarb and sliced strawberries with brown sugar and a small amount of flour to absorb excess moisture and maintain structure during baking.
The batter contains butter whipped with powdered sugar until fluffy, then eggs, vanilla, and a mixture of flour, baking powder, and salt are folded in. Spread evenly in the pan, the batter is topped first with the fruit mixture and then the chilled crumb topping, which creates a textured, slightly crispy surface after baking at 350°F. Once baked and cooled, the bars can be dusted with powdered sugar for a finishing touch.
These bars showcase the interplay between soft, lightly sweetened cake, tart fruit filling, and crumbly topping. They’re well-suited for dessert or a sweet snack, and they offer a pleasant contrast of fruity brightness and buttery richness.
Ingredients
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 light brown sugar packed
- ¼ teaspoon kosher salt Morton brand
- 1¼ cup all-purpose flour
Bars
- ½ pound rhubarb fresh, chopped (½" pieces
- ½ pound strawberries hulled and sliced ¼" thick, fresh
- 2 tablespoons light brown sugar packed
- 1½ cups all-purpose flour divided
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt Morton brand
- ¾ cup unsalted butter at room temperature
- 1½ cups powdered sugar plus a bit more for dusting over the finished bars
- 3 egg large
- 2 teaspoons vanilla extract pure
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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