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These Strawberry Rhubarb Crumb Bars combine the perfect balance of sweet strawberries and tangy rhubarb on a buttery shortbread crust, all topped with a crunchy oat crumble. Each bite delivers the essence of summer with bright fruity flavors complemented by rich, buttery notes that make these bars irresistible for any occasion.
I first made these bars when my garden produced an abundance of rhubarb and I needed a crowd pleasing recipe for a family gathering. The pan was empty within minutes and now these bars have become my signature spring dessert that everyone requests as soon as rhubarb season arrives.
Ingredients
- All purpose flour creates a tender shortbread base that provides the perfect support for the fruit filling
- Granulated sugar balances the tartness of the rhubarb without overwhelming the natural fruit flavors
- Cold unsalted butter ensures a perfectly flaky and crumbly texture in both the crust and topping
- Fresh rhubarb brings that distinctive tangy flavor that pairs beautifully with strawberries
- Strawberries add natural sweetness and beautiful color to complement the rhubarb
- Brown sugar adds depth and caramel notes to the fruit filling
- Cornstarch thickens the fruit mixture to the perfect consistency
- Lemon juice brightens all the flavors and enhances the natural tartness of the rhubarb
- Rolled oats in the topping add wonderful texture and a rustic appeal
- Vanilla extract brings warmth and enhances the buttery flavors throughout
Step-by-Step Instructions
- Prepare the Pan
- Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. The parchment prevents sticking and makes cleanup significantly easier.
- Make the Shortbread Base
- In a large bowl, whisk the flour, granulated sugar, and salt until well combined. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until you have a crumbly mixture resembling coarse sand. The cold butter is crucial here as it creates those delicious flaky pockets in the finished shortbread. Stir in the vanilla extract to add depth of flavor.
- Prebake the Crust
- Press about two thirds of the shortbread mixture firmly into the bottom of your prepared pan, creating an even layer. Bake for 12 to 15 minutes until just lightly golden around the edges. This prebaking step ensures a crisp base that wont get soggy from the fruit filling.
- Prepare the Fruit Filling
- While the crust bakes, combine the diced rhubarb, strawberries, brown sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, for about 5 to 7 minutes until the mixture thickens and the fruit softens but still maintains some texture. The cornstarch activates with heat to thicken the juices and prevent a soggy bar.
- Assemble the Bars
- Pour the warm fruit filling over the prebaked crust, spreading it into an even layer. The warm filling will continue to soften slightly as it bakes, creating a luscious fruit center.
- Add the Crumb Topping
- Mix the rolled oats into your remaining shortbread mixture to create a textured crumb topping. Sprinkle this evenly over the fruit filling, allowing some of the colorful filling to peek through for a rustic appearance.
- Bake to Golden Perfection
- Return the pan to the oven and bake for 25 to 30 minutes until the topping is golden brown and the filling is bubbling around the edges. The bubbling indicates that the cornstarch has fully activated and the filling will set properly when cooled.
- Cool and Cut
- Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares. Complete cooling is essential for clean cuts and properly set filling.
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The combination of strawberry and rhubarb has always been magical to me. My grandmother grew rhubarb in her garden and would make a similar dessert every spring. The first time I tasted that sweet tart combination as a child, I was instantly hooked. Now whenever I make these bars, it brings back those warm memories of baking with her in her sunny kitchen.
Storage Tips
These crumb bars keep beautifully for several days if stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh at room temperature for up to 3 days or can be refrigerated for up to a week. The flavor actually improves after the first day as the components meld together, making these perfect for make ahead desserts.
Seasonal Adaptations
While fresh strawberries and rhubarb make these bars exceptional during spring and early summer, you can enjoy them year round with some adaptations. Frozen fruit works wonderfully here just be sure to thaw and drain excess liquid before cooking. In late summer, substitute peaches or nectarines for the strawberries. Fall variations could include apples or pears with cranberries. The versatile base recipe welcomes these seasonal swaps while maintaining the perfect balance of fruit filling to crumb topping.
Serving Suggestions
These versatile bars can be served in numerous ways to suit any occasion. For a simple snack or breakfast treat, enjoy them at room temperature with coffee or tea. To create an elevated dessert, warm a bar slightly and top with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch gatherings, cut them into smaller squares and arrange on a platter with other pastries for an impressive spread that guests will remember.
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Recipe Q&A
- → Can I use frozen strawberries and rhubarb?
Yes, frozen strawberries and rhubarb can be substituted when fresh ingredients aren't available. Thaw them and drain excess liquid before use.
- → How do I store these crumb bars?
Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- → Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix. Ensure your oats are certified gluten-free as well.
- → What is the best way to serve these bars?
These bars are delicious on their own but even better served with a scoop of vanilla ice cream or a dollop of whipped cream.
- → Can I prepare these bars ahead of time?
Yes, you can bake the bars a day in advance and store them in the refrigerator until ready to serve. Allow them to come to room temperature or serve chilled.