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Easy Tangy Strawberry Rhubarb Crumble Bars

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These easy tangy strawberry rhubarb crumble bars combine a buttery crumble base with a juicy, tangy fruit filling, perfect for a refreshing summer snack or casual dessert.

Ingredients

  • All-purpose flour (1 ½ cups / 190g)
  • Granulated sugar (¾ cup / 150g)
  • Old-fashioned rolled oats (¾ cup / 65g)
  • Unsalted butter (¾ cup / 170g), cold and cubed
  • Salt (¼ teaspoon)
  • Ground cinnamon (½ teaspoon, optional)
  • Fresh strawberries (2 cups / 300g), hulled and halved
  • Fresh rhubarb (1 ½ cups / 200g), chopped into ½-inch pieces
  • Granulated sugar (½ cup / 100g)
  • Cornstarch (2 tablespoons)
  • Fresh lemon zest (1 teaspoon)
  • Vanilla extract (1 teaspoon)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. Make the crumble base: In a large bowl, combine 1 ¼ cups (160g) all-purpose flour, ½ cup (100g) granulated sugar, rolled oats, salt, and cinnamon if using. Add cold, cubed butter and work it into the dry ingredients with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized bits.
  3. Press two-thirds of the crumble mixture evenly into the bottom of the prepared pan. Bake for about 15 minutes until edges start to turn golden.
  4. Prepare the filling: In a medium bowl, toss strawberries, rhubarb, remaining ¼ cup (30g) flour, ½ cup (100g) sugar, cornstarch, lemon zest, and vanilla extract gently to coat the fruit without smashing.
  5. Remove the crust from the oven and spread the fruit filling evenly over it.
  6. Sprinkle the remaining crumble mixture evenly over the fruit filling without pressing down.
  7. Bake for 30–35 minutes until the topping is golden brown and the filling is bubbly. Place a baking sheet underneath to catch drips if desired.
  8. Cool completely on a wire rack for at least 1 hour to allow the filling to set.
  9. Slice into 12 bars using a sharp knife, wiping the knife between slices. Serve at room temperature or slightly chilled.

Notes

Keep butter cold until mixing to ensure a crumbly texture. Bake crust before adding filling to prevent sogginess. Use cornstarch to thicken filling. Cool bars completely before slicing to help them hold together. Tent with foil if topping browns too quickly. Frozen fruit can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, summer snack, easy dessert, tangy fruit bars, crumble topping

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