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Easy Tangy Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars - featured image
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These bars combine tangy rhubarb and sweet strawberries with a buttery, crumbly oat topping for a perfect summer snack that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 cup (90 g) old-fashioned rolled oats
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 2 cups (300 g) fresh strawberries, hulled and halved
  • 2 cups (250 g) rhubarb, chopped into ½-inch pieces
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together flour, rolled oats, sugar, baking powder, and salt. Add cold, cubed butter and vanilla extract. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs with some pea-sized pieces. Set aside about 1 ½ cups of this mixture for the topping.
  3. Press the remaining crumble mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  4. In a separate bowl, gently toss strawberries and rhubarb with sugar, cornstarch, and lemon juice. Let sit for about 5 minutes to macerate.
  5. Spoon the fruit mixture evenly over the crust layer. Sprinkle the reserved crumble topping evenly over the fruit.
  6. Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges. Check around 35 minutes to avoid over-browning.
  7. Let the bars cool completely in the pan on a wire rack for at least 1 hour to allow the filling to firm up. Refrigerate for 30 minutes if desired to speed cooling.
  8. Use the parchment paper overhang to lift the slab from the pan. Slice into 12 bars with a sharp knife, cleaning the blade between cuts.

Notes

Use cold butter for the crumble topping to ensure a flaky, golden crunch. Let bars cool completely before slicing for clean cuts. If edges brown too quickly, tent with foil. Frozen berries can be used if thawed and drained well. For gluten-free, substitute flour and oats accordingly. For dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, summer snacks, easy dessert, oat crumble, tangy dessert, berry bars

Find it online: https://yumyep.com/easy-tangy-strawberry-rhubarb-crumble-bars-recipe-perfect-for-summer-snacks/