Strawberry Rhubarb Crumble Bars (Print)

Buttery layers with sweet-tart strawberry and rhubarb filling baked into crumbly bars.

# What You’ll Need:

→ Crumble Base and Topping

01 - 2 cups all-purpose flour
02 - 1 1/4 cups granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, cold and cut into cubes
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Strawberry Rhubarb Filling

08 - 1 1/2 cups fresh strawberries, hulled and diced
09 - 1 1/2 cups fresh rhubarb, diced
10 - 1/2 cup granulated sugar
11 - 1 tablespoon cornstarch
12 - 1 teaspoon lemon juice

# How To Make:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - Add the egg and vanilla extract; mix until just combined. The dough will be crumbly in texture.
05 - Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust base.
06 - In a medium bowl, toss strawberries and rhubarb with sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread the fruit mixture evenly over the pressed crust in the pan.
08 - Crumble the remaining dough over the fruit layer in small pieces.
09 - Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
10 - Allow bars to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.

# Expert Tips:

01 -
  • The contrast between the tender fruit center and crisp, buttery topping creates this incredible texture that keeps you reaching for just one more
  • They transport you straight to summer farmers markets even in the dead of winter, especially if you've frozen some rhubarb during peak season
  • The recipe balances perfectly sweet and tart, so you get that signature rhubarb zing without puckering
02 -
  • Resist the urge to cut these while they're still warm, the filling needs time to set or you'll end up with a delicious but messy situation
  • If your rhubarb stalks are particularly thick and mature, peel off the outer fibrous layer before dicing
  • The crumble dough might seem too dry to hold together, but pressing it firmly into the pan creates the perfect sturdy base
03 -
  • Chill your baking pan in the freezer for 15 minutes before pressing in the base layer, this prevents the butter from melting too quickly and creates a flakier texture
  • If you're using frozen fruit, increase the cornstarch to 1 1/2 tablespoons to account for the extra moisture

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