Strawberry Rhubarb Crumb Bars

strawberry-rhubarb-crumb-bars
Photo by J Muckle
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  • Makes 24 bars
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    Nutritional Information

    Per Serving

    • Calories 170 calories
    • Fat 8 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 95 mg
    • Protein 2 g
    • Carbohydrate 23 g
    • Sugar 11 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 38 mg

Heat the oven to 350°F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the butter and beat with an electric mixture until the mixture is the texture of coarse sand. Sprinkle 2/3 of the mixture into the pan and press into an even layer. Bake until golden brown, 24 to 26 minutes. Add the oats to the remaining crumb mixture.

Prepare the jam: In a medium saucepan, combine the strawberries, rhubarb, and granulated sugar. Cook over medium heat, stirring occasionally, until the mixture is bubbling fruit has broken down, 7 to 8 minutes. In a small bowl, combine 3 tablespoons of the cooked fruit mixture with the cornstarch and stir until smooth. Add the cornstarch mixture back to the jam and simmer until thickened, about 3-4 minutes. Let cool.

Spread cooled jam evenly over the prepared crust and top with remaining crumb mixture so that it forms large clumps. Return to oven and bake until golden brown, 28 to 32 minutes. Transfer to a rack to cool completely. Using the parchment, left the cooled bars from the pan and cut into squares to serve.

Ingredients

  1. Check 8 ounces (16 tablespoons) unsalted butter, slightly chilled, plus more for the pan
  2. Check cups all-purpose flour
  3. Check ¾ cup packed light or dark brown sugar
  4. Check teaspoons baking powder
  5. Check ¾ teaspoon kosher salt
  6. Check ½ cup old-fashioned oats
  7. Check 1⅓ pounds strawberries, trimmed and quartered
  8. Check cups chopped fresh rhubarb
  9. Check cup granulated sugar
  10. Check 4 teaspoons cornstarch

Directions

  1. Heat the oven to 350°F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Add the butter and beat with an electric mixture until the mixture is the texture of coarse sand. Sprinkle 2/3 of the mixture into the pan and press into an even layer. Bake until golden brown, 24 to 26 minutes. Add the oats to the remaining crumb mixture.
  2. Prepare the jam: In a medium saucepan, combine the strawberries, rhubarb, and granulated sugar. Cook over medium heat, stirring occasionally, until the mixture is bubbling fruit has broken down, 7 to 8 minutes. In a small bowl, combine 3 tablespoons of the cooked fruit mixture with the cornstarch and stir until smooth. Add the cornstarch mixture back to the jam and simmer until thickened, about 3-4 minutes. Let cool.
  3. Spread cooled jam evenly over the prepared crust and top with remaining crumb mixture so that it forms large clumps. Return to oven and bake until golden brown, 28 to 32 minutes. Transfer to a rack to cool completely. Using the parchment, left the cooled bars from the pan and cut into squares to serve.