How To Make Strawberry Rhubarb Crumb Bars

Everything you love about strawberry-rhubarb pie, but easier to make and to share! These bars make a great end to a meal outdoors.

Ingredients for Strawberry Rhubarb Crumb Bars

For the shortbread crust:

• 1 and 1/2 cups all-purpose flour
• 1/3 cup granulated suga
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the strawberry rhubarb filling:

• 2 cups fresh rhubarb, sliced into 1/2-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1/4 cup cornstarch

For the crumb topping:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled slightly
• 1/2 cup old-fashioned oats
• 1/4 teaspoon salt

Optional for serving:

• Vanilla ice cream or whipped cream

Note: All ingredients should be at room temperature unless otherwise specified.

Preparing the Strawberry Rhubarb Filling

To prepare the strawberry rhubarb filling:

• Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
• In a large bowl, mix together the sliced rhubarb, sliced strawberries, sugar, and cornstarch until the fruit is evenly coated.
• Let the fruit mixture sit for 10-15 minutes to release some of its juices.
• Pour the fruit mixture into the prepared baking dish and spread it out into an even layer.

You can now proceed with making the shortbread crust and crumb topping, and then assemble the bars. Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. Let the bars cool in the pan for at least 30 minutes before slicing and serving.

Making the Crumbly Dough for the Bars

To make the crumbly dough for the bars:

1. In a large mixing bowl, combine the flour, sugar, oats, and salt.
2. Add the melted butter to the bowl and stir until the mixture is crumbly and evenly moistened. The mixture should hold together when squeezed in your hand, but still be crumbly.
3. Set the bowl aside until you’re ready to assemble the bars.

Note: If the mixture is too dry and not holding together, you can add more melted butter, 1 tablespoon at a time, until it reaches the desired consistency.

Tips for Rolling Out the Dough

The dough for the shortbread crust should not be rolled out like traditional pie dough. Instead, it should be pressed into the baking dish with your fingers or a flat-bottomed measuring cup. Here are some tips for pressing the dough into the dish:

1. Use a baking dish that is the correct size (9×13 inches for this recipe) and make sure it is greased before pressing in the dough.
2. Start by crumbling the dough evenly over the bottom of the dish.
3. Use your fingers or a flat-bottomed measuring cup to press the dough firmly and evenly into the bottom of the dish. Make sure to press the dough all the way to the edges and into the corners of the dish.
4. Once the dough is evenly pressed into the dish, use a fork to prick it all over. This will help prevent the crust from puffing up during baking.
5. Pour the strawberry rhubarb filling on top of the crust and spread it out evenly before adding the crumb topping.

Remember that the dough will firm up as it bakes, so it’s important to press it down firmly before baking. If the dough is too crumbly and won’t hold together, you can add a little more butter to the mixture to help it bind together better.

Layering the Dough and Filling in the Baking Dish

To layer the dough and filling in the baking dish:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Prepare the shortbread crust dough as directed and crumble it evenly over the bottom of the greased baking dish.
3. Use your fingers or a flat-bottomed measuring cup to press the dough firmly and evenly into the bottom of the dish. Make sure to press the dough all the way to the edges and into the corners of the dish.
4. Use a fork to prick the dough all over.
5. Prepare the strawberry rhubarb filling as directed and pour it over the shortbread crust. Spread the filling out into an even layer.
6. Prepare the crumb topping as directed and crumble it evenly over the filling.
7. Bake the bars in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
8. Let the bars cool in the pan for at least 30 minutes before slicing and serving.

Note: If you prefer a thicker layer of crumb topping, you can increase the amount of crumb topping mixture and press it down more firmly over the filling. Similarly, if you prefer a thinner layer of crumb topping, you can decrease the amount of crumb topping mixture.

Adding the Crumb Topping to the Bars

1. Prepare the crumb topping mixture as directed and set it aside.
2. Once you have pressed the shortbread crust dough into the baking dish and pricked it with a fork, pour the strawberry rhubarb filling on top of the crust and spread it out evenly.
3. Crumble the crumb topping mixture over the top of the filling, making sure to cover it evenly.
4. Use your fingers to gently press the crumb topping down into the filling. You want the crumb topping to stick to the filling and not just sit on top of it.
5. Place the baking dish in the preheated oven and bake the bars as directed in the recipe.

Once the bars are finished baking, remove them from the oven and let them cool in the pan for at least 30 minutes before slicing and serving. The crumb topping will be crispy and golden brown, while the filling will be sweet and tart. These bars are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special trea

How to Bake the Strawberry Rhubarb Crumb Bars

To bake the strawberry rhubarb crumb bars:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Prepare the shortbread crust dough as directed and crumble it evenly over the bottom of the greased baking dish. Press the dough firmly and evenly into the bottom of the dish and prick it all over with a fork.
3. Prepare the strawberry rhubarb filling as directed and pour it over the shortbread crust. Spread the filling out into an even layer.
4. Prepare the crumb topping as directed and crumble it evenly over the filling. Gently press the topping down into the filling.
5. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
6. Remove the baking dish from the oven and let the bars cool in the pan for at least 30 minutes before slicing and serving.

These bars are best served at room temperature, but you can also enjoy them warm. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. The bars can also be frozen for up to 3 months, but be sure to wrap them tightly in plastic wrap and aluminum foil before freezing. To thaw, simply let the bars sit at room temperature for a few hours before serving.

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