Strawberry Rhubarb Crumble Bars

Strawberry and Rhubarb season has arrived and everyone in Blog-land knows it! I have seen so many wonderful recipes this past week featuring these two amazing ingredients and here is one more! In fact, this was my first time baking with rhubarb, and I loved it so much, you may be seeing a lot of it. Actually, this may be the beginning of Strawberry Rhubarb Bonanza so be warned. :)

These easy-to-make bars consist of a crispy oatmeal crust, a thick layer of sweet and tangy fruit filling and a buttery crumb topping. They were perfect with my morning cup of coffee, but then I also had one for an afternoon snack……and also for dessert (don’t judge me!) I actually had such a hard time not eating these, I had to seal them in a container and immediately unload them on  a friend. (She was very happy.)  Enjoy!

Strawberry Rhubarb Crumble Bars

Ingredients

  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.
http://www.the-baker-chick.com/2011/05/strawberry-rhubarb-crumble-bars/

Adapted from this Land O’ Lakes Recipe

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Comments

  1. These look amazing! Anything with the word “crumble” in it is usually guaranteed to be fabulous.

    I’ve actually never had rhubard, but I think this recipe would be a great way to try it! I’ll let you know when and how it goes. :-)

  2. Even though I am eating strawberry-rhubarb crumble cake as I read this, it’s not making me want these bars any less – they look delicious!

  3. I adore rhubarb, and I just bought two pounds of it yesterday. Theses bars look wonderful!

  4. Those bars look irresistible! I regret that I didn’t get some rhubarb this morning…

  5. GOood heavens that looks amazing. I just got warmed up to rhubarb recently so it’s exciting to see this.

  6. These look wonderful!! A friend is giving me rhubarb, and I was thinking of making muffins, but now I am not sure!!

  7. this recipe makes me so happy. GLORIOUS!

  8. Oh my goodness, Audra, these bars have got me drooling! I love the fresh flavors in this super easy recipe! This is wonderful all around, and you are so talented. Thanks for sharing and stopping by my blog, too! :)

  9. These bars are aboslutely fabulous. I want to eat them! I must make these ASAP. Thank you so much for sharing!

  10. Hi! Just found your blog while I was going trough my foodbuzz friends list. I loved your picture, and I became curious about your blog! Turns out, I really like your style. And I can’t wait to give these bars a try.. Heading over to my greengrocer to buy some fresh rhubarb right now!

  11. I finally made these when I was home in MN and my family LOVED them. Perfect mix of flavors. They didn’t last long.

  12. Mnursey says:

    Made these today! Deeeelicious! I used Becel margarine in place of butter, and having made the peach+plum combo before w/ butter, I now prefer margarine! I got carried away making the filling and made too much …. it fell apart when I cut into this deliciousness, but the trick here is to be patient and wait a minimum of 1 1/2 hrs-2hrs until these bars are room temperature and not a degree warmer, they’ll firm up and eating them will be much more pleasant, and I found the flavours really came through when it’s completely cooled. So for anyone reading who wants to make a lot, that’s my tip!
    Thanks so much to author for recipe!

  13. Shannonrwhite says:

    These are PERFECT! Thank you! Good thing I have two monster rhubarb plants in my yard!

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