Diving into the world of desserts, nothing beats the classic combination of strawberry and rhubarb. These crumble bars are the perfect blend of sweet and tangy, with a buttery crust that’ll have you coming back for seconds. Easy to make and even easier to love, they’re a must-try for any dessert enthusiast.
Why This Recipe Works
- The balance of sweet strawberries and tangy rhubarb creates a flavor profile that’s irresistible.
- A buttery, crumbly topping adds the perfect texture contrast to the soft fruit filling.
- Simple ingredients come together to create a dessert that’s both elegant and comforting.
- Perfect for any occasion, from picnics to potlucks, these bars are always a hit.
- Easy to make ahead, saving you time when you need it most.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup strawberries, diced
- 1 cup rhubarb, diced
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. This step ensures your bars won’t stick and makes cleanup a breeze.
Make the Crust and Crumble
In a large bowl, mix together the flour, 1/2 cup sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture for the topping. Press the remaining mixture firmly into the bottom of your prepared pan.
Prepare the Filling
In another bowl, toss the diced strawberries and rhubarb with 1/4 cup sugar, cornstarch, and vanilla extract until well coated. This mixture will thicken as it bakes, creating the perfect gooey filling.
Assemble and Bake
Spread the fruit mixture evenly over the crust, then sprinkle the reserved crumble mixture on top. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Serve
Allow the bars to cool completely in the pan on a wire rack before cutting into squares. This patience ensures clean cuts and the perfect texture.
Tips and Tricks
For the best results, make sure your butter is cold when making the crust and crumble. This ensures a flaky texture. If you’re short on time, you can use frozen strawberries and rhubarb, but thaw and drain them well to avoid excess moisture. For an extra crunch, add 1/4 cup chopped nuts to the crumble topping. Always let the bars cool completely before cutting to prevent them from falling apart. These bars can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
Recipe Variations
- Swap out strawberries and rhubarb for blueberries and lemon zest for a different flavor profile.
- Add a layer of cream cheese between the crust and fruit filling for a creamy twist.
- Incorporate oats into the crumble topping for added texture and a nutty flavor.
- Use gluten-free flour for a gluten-free version that’s just as delicious.
- Top with a drizzle of white chocolate for an extra decadent treat.
Frequently Asked Questions
Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb, but make sure to thaw and drain them well to remove excess moisture. This prevents the filling from being too watery.
How do I store these bars?
Store the bars in an airtight container at room temperature for up to 3 days or freeze them for up to a month. They’re perfect for making ahead!
Can I make these bars gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. The texture will be slightly different but still delicious.
Summary
These Strawberry Rhubarb Crumble Bars are the perfect combination of sweet and tangy, with a buttery crust that’s irresistibly crumbly. Easy to make and versatile, they’re sure to become a favorite in your dessert repertoire.
