Strawberry Rhubarb Crumb Bars
User Reviews
5
Strawberry Rhubarb Crumb Bars
Description
Strawberry Rhubarb Crumb Bars feature a double-layer crumb crust made from a mixture of all-purpose flour, rolled oats, sugars, baking soda, salt, and melted butter, lightly scented with vanilla. The filling is a fresh mix of chopped strawberries and rhubarb tossed with lemon juice, sugar, and cornstarch to thicken the juices released during baking. After pressing two-thirds of the crumb mixture into a parchment-lined pan, the fruit filling is spread over it, then topped with the remaining crumb mixture.
The bars bake at 350°F for 45-50 minutes until the topping is golden and the filling bubbles, indicating the fruit is cooked and thickened. Once fully cooled, the bars set enough to slice cleanly. The optional walnuts in the crumb topping add texture and a subtle nutty flavor.
These bars can be kept in an airtight container at room temperature for several days or refrigerated up to a week. They also freeze well, making it easy to prepare in advance and thaw before serving. Variations include using only strawberries or rhubarb, or substituting other fruits like cherries, raspberries, apricots, or peaches for different flavors.
Ingredients
Crumb layer
- 1 1/2 cups all-purpose flour 212 grams
- 1 1/2 cups rolled oats old-fashioned
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar 100g
- 3/4 cup walnuts optional, chopped
- 3/4 cup butter melted, salted
- 2 teaspoons vanilla extract pure
Filling
- 2 cups strawberries chopped
- 1 1/2 cups rhubarb chopped into 1/2-inch pieces
- 1 Tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 Tablespoon cornstarch
Instructions
Crumb layer
- Preheat oven to 350°F. Prepare a square 9x9" baking dish by lining it with parchment paper so that the bars will be easy to remove and cut once they have cooked and cooled.
- In a mixing bowl, combine the flour, oats, soda, salt, sugars and walnuts, if using. Add to the melted butter and vanilla to the oat mixture and stir to incorporate. When the crumb mixture is evenly moist, press 2/3 of it into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture for the top layer.
Filling
- In a separate mixing bowl, combine the chopped strawberries and rhubarb. Toss with the lemon juice, then add the sugar and cornstarch and stir to coat the fruit. Spread the strawberry rhubarb mixture evenly over the the bottom crumb layer, then sprinkle with the remaining 1/3 crumb mixture. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling.
- Remove from oven and allow to cool completely before cutting into bars.
Notes
- Store bars in an airtight container at room temperature for 3-4 days or refrigerate up to 1 week.
- Freeze bars for 2-3 months; thaw completely at room temperature before serving.
- Reheat individual bars in the microwave for a warm treat.
- Swap out the strawberries or rhubarb for other fruits like cherries, raspberries, apricots, or peaches for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16 bars
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 133mg | 6% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
