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Easy Tangy Strawberry Rhubarb Crumble Bars

Easy Tangy Strawberry Rhubarb Crumble Bars - featured image
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These Easy Tangy Strawberry Rhubarb Crumble Bars combine a buttery, crisp crumble topping with a juicy, tangy strawberry rhubarb filling, perfect for summer treats, potlucks, and family gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan lightly or line it with parchment paper.
  2. In a large bowl, combine 2 ½ cups flour, ¾ cup sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Mix well.
  3. Add 1 cup softened unsalted butter to the dry mix. Mix with fingers or pastry cutter until coarse crumbs form with some pea-sized pieces.
  4. Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Chill in the fridge while making the filling.
  5. In a medium bowl, toss 2 cups sliced strawberries and 2 cups chopped rhubarb with ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until evenly coated.
  6. Spread the filling evenly over the chilled crust.
  7. Sprinkle the remaining crumb mixture over the filling, covering well but leaving some fruit visible.
  8. Bake for 45-50 minutes until the top is golden brown and the filling bubbles around the edges. Tent with foil if topping browns too fast.
  9. Remove from oven and cool completely in the pan on a wire rack for 1 to 1.5 hours.
  10. Cut into 12 bars once cooled.

Notes

[‘Do not overmix the crumble to keep pea-sized butter lumps for perfect texture.’, ‘Chill the crust before adding filling to prevent sogginess.’, ‘Use ripe but firm fruit to avoid watery filling.’, ‘Watch the oven closely last 10 minutes; tent with foil if topping browns too fast.’, ‘Cut bars only when completely cool for clean slices.’, ‘You can swap all-purpose flour with gluten-free blend and butter with vegan alternatives.’, ‘Frozen strawberries and rhubarb can be used if thawed and drained well.’, ‘Arrowroot powder or tapioca starch can substitute cornstarch.’]

Nutrition

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

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