Sweet Tangy Strawberry Rhubarb Bars (Printable Version)
Sweet, tangy, crumb-topped bars with strawberries and rhubarb. Great for dessert or snack.
# What You'll Need:
→ Crust and Crumble
01 -
1 ½ cups all-purpose flour
02 -
½ cup granulated sugar
03 -
¼ tsp salt
04 -
¾ cup unsalted butter, cold and cubed
05 -
1 tsp vanilla extract
06 -
½ cup rolled oats
→ Filling
07 -
1 ½ cups diced rhubarb
08 -
1 ½ cups diced strawberries
09 -
½ cup brown sugar
10 -
1 tbsp cornstarch
11 -
1 tbsp lemon juice
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
02 -
In a large bowl, whisk together flour, granulated sugar, and salt. Cut in the cold butter until the mixture is crumbly. Stir in vanilla extract.
03 -
Press two-thirds of the mixture into the bottom of the prepared pan and bake for 12-15 minutes until lightly golden.
04 -
In a saucepan, combine rhubarb, strawberries, brown sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and the fruit softens.
05 -
Spread the strawberry rhubarb filling over the baked crust. Mix rolled oats into the remaining crumb mixture, then sprinkle over the fruit filling.
06 -
Bake for 25-30 minutes until the top is golden and set. Cool completely before cutting into bars.
# Additional Notes:
01 -
Substitute frozen strawberries and rhubarb when fresh is not in season.
02 -
Serve with a scoop of vanilla ice cream for an extra treat.