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Easy Tangy Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars - featured image
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These bars combine the tangy punch of rhubarb with sweet strawberries in a buttery, crumbly crust, perfect for a fresh summer snack. They are quick to make, simple, and a crowd-pleaser with a perfect balance of sweet and tangy flavors.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (70g) light brown sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 cups (450g) fresh strawberries, hulled and sliced
  • 2 cups (240g) fresh rhubarb, chopped into ½-inch pieces
  • ⅔ cup (135g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice, freshly squeezed

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
  2. In a large bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup granulated sugar, ⅓ cup light brown sugar, 1 tsp ground cinnamon, and ¼ tsp salt. Add 1 cup cold, cubed unsalted butter.
  3. Cut the butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits of butter. Do not overwork it.
  4. Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan. Bake for 15 minutes until set and just starting to turn golden.
  5. While the crust bakes, combine 3 cups sliced strawberries and 2 cups chopped rhubarb in a medium bowl. Add ⅔ cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice. Gently toss to coat without crushing the fruit.
  6. Remove the crust from the oven and spread the fruit filling evenly over it.
  7. Crumble the remaining topping evenly over the fruit layer without pressing it down.
  8. Bake the assembled bars for 35-40 minutes or until the top is golden brown and the filling is bubbling around the edges. Tent with foil if the crumble browns too fast.
  9. Remove from oven and cool completely in the pan on a wire rack.
  10. Once cooled, use the parchment paper overhang to lift the bars out. Cut into squares or rectangles and enjoy.

Notes

Keep the butter cold to create a flaky, crumbly texture. Do not skip the cornstarch to thicken the filling and prevent sogginess. Use fresh, ripe strawberries for best flavor. Let bars cool completely before slicing for clean cuts. Tent with foil if topping browns too quickly. Bars keep well in an airtight container in the fridge for up to 4 days and freeze well.

Nutrition

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

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