The Best Strawberry Rhubarb Crumb Bars + GF option
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5.0
6 reviews
Excellent
The Best Strawberry Rhubarb Crumb Bars + GF option
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The Best Strawberry Rhubarb Crumb Bars have a buttery oatmeal shortbread crust and crumb topping with a sweet-tart ribbon of strawberry rhubarb compote layered between. The ideal springtime treat!
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Ingredients
Oatmeal Shortbread Crust and Crumb Topping
- 1 ½ cups oatmeal not quick cooking - GF if making GF
- 1 ½ cups flour unbleached, all purpose; GF sub ½ cup oat flour, ½ cup almond flour, ½ cup GF one to one flour *see notes
- 1 cup brown sugar packed (dark or light your preference, I used light)
- 1 cup butter softened and cut into chunks
- ½ teaspoon kosher salt
Strawberry Rhubarb Compote Filling
- 3 cups rhubarb chopped (fresh or frozen - I used frozen)
- 1-2 cups strawberries sliced, great use for strawberries past their prime, or frozen
- 1 cup sugar I use all natural cane sugar
- 3 tablespoons cornstarch non GMO if you can!
- ½ cup cold water
- 1 teaspoon vanilla
Instructions
- In a medium to large mixing bowl, add flour(s), oats, sugar, butter and salt. Using your hands mix together until combined and crumbly.
- Pour ¾ of the crumb mixture into the bottom of a parchment lined or lightly sprayed baking dish (9x13 for thinner bars, 9x9 for thick, decadent bars) and using a piece of parchment paper, wax paper or plastic wrap, press firmly into bottom of dish. Reserve balance of crumbs for topping.
- Transfer crust and extra crumbs (for topping) in freezer for 20 minutes to firm the butter back up. While chilling, make the strawberry rhubarb compote.
- To make the strawberry rhubarb compote; in a medium saucepan, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla -- cook over medium heat, stirring occasionally until thick. You'll know it's ready when you pull your finger along the backside of a spoon and it doesn't immediately fill back in. Set aside to cool slightly. Preheat oven to 350°F.
- Once you have chilled the oatmeal shortbread crust, remove from freezer and spread the strawberry rhubarb compote mixture evenly over the top. Remove the crumb topping from the freezer and break apart with your hands, crumbling in large and small chunks over the top of the compote.
- Bake at 350°F (177°C) for 30-35 minutes until golden on top and the compote mixture is bubbly, remove to wire rack and allow to cool completely.
Equipments used:
Notes
- Gluten-Free Tips
- *Crumbs, crisps and crumbles are so easy to make Gluten free. Like my GF Coffee Cake - we call it Ugly cake, but it tastes anything but ugly! Use my suggestions as a guideline; or try your own combination of GF flours, such as coconut flour, or use use all GF All purpose, or all almond flour, you get the idea! Just make sure it equals 1 ½ cups.
- Best stored in airtight container on counter for 3-5 days, in fridge up to 7 days and frozen up to 3 months.
- Freezing Tips | Wrap individual bars in plastic wrap, then store in airtight container in freezer OR freeze 30 minutes until firm in pan, remove using parchment paper from pan, wrap tightly in plastic wrap, then wrap again with foil or place in airtight container. Allow to come to room temp before serving, or place in oven at 250 for 30 minutes.
- Variations
- Serve cold with sliced strawberries, a drizzle of warm strawberry or raspberry jam and a bit of whipped cream or serve warm with a scoop of vanilla ice cream.
- Serve cold with sliced strawberries, a drizzle of warm strawberry or raspberry jam and a bit of whipped cream or serve warm with a scoop of vanilla ice cream.
- If you want a bit more of a strawberry swirl flavor boost, heat 3 tablespoons of strawberry jam in the microwave for a few seconds until pourable. Then pour over the rhubarb mixture, running a knife to swirl it throughout. Adds a beautiful red strawberry intensity!
- If you want a bit more of a strawberry swirl flavor boost, heat 3 tablespoons of strawberry jam in the microwave for a few seconds until pourable. Then pour over the rhubarb mixture, running a knife to swirl it throughout. Adds a beautiful red strawberry intensity!
Nutrition Information
Show Details
Serving
1serving
Calories
488kcal
(24%)
Carbohydrates
72g
(24%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
303mg
(13%)
Potassium
231mg
(7%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
674IU
(13%)
Vitamin C
13mg
(14%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9-15 bars
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 488kcal | 24% |
| Carbohydrates | 72g | 24% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 303mg | 13% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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