Description
Sweet and tart Strawberry Rhubarb Bars with a buttery crust and a delicious crumble topping. Perfect for spring and summer!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4–6 tablespoons ice water
- 4 cups chopped fresh rhubarb (about 1 pound)
- 2 cups sliced fresh strawberries (about 1 pint)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: While the crust is chilling, prepare the filling. In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss all the ingredients together. Let the filling sit for about 10-15 minutes.
- Prepare the Crumble Topping: In a medium bowl, combine the flour, brown sugar, rolled oats, cinnamon, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the mixture until it forms coarse crumbs. Place the crumble topping in the refrigerator while you prepare the crust.
- Assemble and Bake: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan. Remove the chilled crust dough from the refrigerator. On a lightly floured surface, roll out the dough into a rectangle slightly larger than the baking pan. Carefully transfer the dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan, creating a crust.
- Pour the strawberry rhubarb filling evenly over the crust. Sprinkle the crumble topping evenly over the filling.
- Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the topping starts to brown too quickly, loosely tent the pan with aluminum foil for the last 15-20 minutes of baking.
- Remove the bars from the oven and let them cool completely in the pan before cutting and serving. Once the bars are completely cool, cut them into squares or rectangles.
Notes
- Use cold butter for a flaky crust and crumbly topping.
- Don’t overmix the dough.
- Chill the dough to relax the gluten.
- Let the bars cool completely before cutting.
- Adjust the sweetness to your preference.
- Add chopped nuts to the crumble topping for extra crunch.
- Serve with ice cream or whipped cream for an extra treat.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze for longer storage (up to 2-3 months).
- Prep Time: 30 minutes
- Cook Time: 45-55 minutes