Print

Easy Tangy Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars - featured image
Print Recipe

These easy tangy strawberry rhubarb crumble bars combine sweet strawberries and tart rhubarb with a crumbly, buttery crust, perfect for summer snacks and gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (225g) unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (250g) fresh rhubarb stalks, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine 2 cups all-purpose flour, 1 cup rolled oats, 1 cup packed brown sugar, ½ teaspoon salt, and 1 teaspoon ground cinnamon if using. Mix evenly.
  3. Add 1 cup cold, cubed unsalted butter. Use a pastry cutter or fork to work it into the dry mix until coarse and sandy with pea-sized butter bits.
  4. Press half the crumble mixture firmly into the bottom of the prepared pan. Chill in the fridge while preparing the filling.
  5. In a medium bowl, toss together 2 cups halved strawberries, 2 cups chopped rhubarb, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until evenly coated.
  6. Spread the fruit filling evenly over the chilled crust layer without pressing down.
  7. Sprinkle the remaining crumble mixture over the fruit layer, allowing some uneven clumps.
  8. Bake for 40–45 minutes until the top is golden brown and the filling bubbles around the edges. Tent with foil if topping browns too quickly.
  9. Cool completely on a wire rack for at least an hour to set the filling.
  10. Slice into 12 bars using a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

Keep the butter cold to ensure a crumbly topping. Chill the crust before adding the filling to prevent sogginess. Use a sharp serrated knife to cut bars after they have fully cooled. If topping browns too fast, tent with foil. Adjust sugar to taste depending on strawberry sweetness. For extra juicy fruit, add an additional teaspoon of cornstarch.

Nutrition

Keywords: strawberry rhubarb crumble bars, summer snacks, easy dessert, crumble bars, tangy dessert, picnic dessert

Find it online: https://blixfood.com/easy-tangy-strawberry-rhubarb-crumble-bars-recipe-perfect-for-summer-snacks/