Description
Delicious crumb bars featuring a tart rhubarb and sweet strawberry filling under a buttery crumble, perfect for fall.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 3 cups chopped fresh rhubarb
- 2 cups chopped fresh strawberries
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 1/4 tsp ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- In a large bowl, whisk together 1 1/2 cups flour, 1 cup oats, 1/2 cup brown sugar, baking powder, and salt.
- Cut in 1 stick (1/2 cup) cold cubed butter until the mixture is coarse and clumps form. Press this mixture evenly into the prepared pan to form the base. Bake for 12–15 minutes until lightly golden.
- While the base bakes, combine rhubarb, strawberries, 3/4 cup granulated sugar, cornstarch, vanilla, lemon zest, and cinnamon in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit breaks down—about 8–10 minutes. Remove from heat and let cool slightly.
- Spoon the warm filling over the baked base and spread evenly.
- In a bowl, combine the remaining 1/2 cup brown sugar, 1/2 cup oats, 1/2 cup flour and the remaining 1/2 cup cubed butter. Use a fork or pastry cutter to create a coarse crumble. Sprinkle the crumb topping evenly over the fruit.
- Return the pan to the oven and bake for 25–30 minutes, until the topping is golden and the filling is bubbling at the edges.
- Let the bars cool completely in the pan on a wire rack—this helps the filling set. Lift out with the parchment overhang and cut into bars.
Notes
Use fresh, firm rhubarb stalks for the best texture. For a brighter twist, swap half the rhubarb for raspberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American