Description
Indulge in the perfect balance of sweet and tart with these delightful strawberry rhubarb crumb bars. Featuring a buttery crust, a lush fruit filling, and a golden crumb topping, they’re the ultimate seasonal treat.
Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 1 cup (200g) granulated sugar, divided
- 1/2 cup (110g) packed light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226g) cold unsalted butter, cut into cubes
- 3 cups (450g) fresh strawberries, hulled and sliced
- 3 cups (450g) fresh rhubarb, trimmed and chopped (1/2-inch pieces)
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
- In a medium bowl, combine sliced strawberries, chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and lemon juice. Toss gently and set aside.
- In a large bowl, whisk together remaining 1/2 cup granulated sugar, brown sugar, flour, baking powder, and salt. Cut in the cold butter until coarse crumbs form.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan. Bake for 15-20 minutes, or until lightly golden.
- Spread the fruit filling evenly over the pre-baked crust. Crumble the remaining one-third of the crumb mixture over the fruit.
- Bake for another 35-45 minutes, or until the fruit is bubbly and the topping is golden brown.
- Cool completely on a wire rack before slicing and serving.
- Prep Time: 25 mins
- Cook Time: 55 mins