Strawberry Rhubarb Crumble Bars (Printable Version)
Juicy strawberries and tangy rhubarb atop a buttery oat crust with a crumbly topping, perfect for gatherings.
# What You'll Need:
→ Fruit Filling
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→ Crust & Crumble
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# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, toss together strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Set aside.
03 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Pour in melted butter and mix until crumbly.
04 - Reserve 1 heaping cup of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
05 - Spread the strawberry-rhubarb filling evenly over the crust.
06 - Sprinkle the reserved crumb mixture evenly over the fruit filling.
07 - Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
08 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into bars.
# Expert Advice:
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- The combination of tart rhubarb and sweet strawberries creates this perfect balance that keeps you coming back for just one more square
- That buttery oat crust basically doubles as a cookie base, which means youre getting dessert on top of dessert
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- Waiting for these to cool completely is the hardest part, but cutting them while warm results in a messy situation
- The fruit filling continues to thicken as it cools, so that bubbling look in the oven is exactly what you want
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- If your rhubarb stalks are particularly thick, peel away any tough strings before dicing
- Rotate the pan halfway through baking if your oven has hot spots for even browning