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Strawberry-Rhubarb Crumble Bars
intermediate
85 mins
380 kcal
Description
These strawberry-rhubarb crumble bars feature a buttery crumb topping with a tangy sweet fruit filling that is perfect for any spring cookout. Made with fresh strawberries and frozen rhubarb, they are delicious and sure to be a hit at gatherings.
Ingredients
16 portions
Crust & Crumble
cooking spray
all-purpose flour
360 g
old-fashioned rolled oats
150 g
light brown sugar
215 g
baking powder
1 tsp
kosher salt
1 tsp
unsalted butter
339 g
large eggs
whole milk
30 ml
Fruit Filling & Assembly
fresh strawberries
340 g
frozen rhubarb
680 g
granulated sugar
66 g
cornstarch
1 tbsp
fresh lemon juice
1 tbsp
Step 1 of 8
85 minutes remaining
5 minutes
Preheat your oven to 190°C. Grease a 33 cm x 23 cm pan with and line it with parchment paper, leaving an overhang on two opposite long sides.
10 minutes
In a large bowl, whisk together 360 g all-purpose flour, 150 g old-fashioned rolled oats, 215 g light brown sugar, 1 tsp baking powder, and 1 tsp kosher salt. Add 339 g unsalted butter and toss to coat in the dry ingredients. Rub in the butter until you have a mix of small shards and pea-sized pieces.
5 minutes
In a small bowl, beat together large eggs and 30 ml whole milk. Sprinkle this mixture over the butter mixture and mix it lightly with a fork. Then, use a spatula or your hands to fold the crumble until it is moistened and holds together when squeezed.
5 minutes
Press about two-thirds of the crumble mixture into the bottom of the prepared pan to form a firm base while refrigerating the remaining crumble mixture until ready to use.
5 minutes
In a new large bowl, combine 340 g fresh strawberries, 680 g frozen rhubarb, 66 g granulated sugar, 1 tbsp cornstarch, and 1 tbsp fresh lemon juice and toss until combined.
5 minutes
Spread the fruit filling over the crumble base in the pan. Crumble the reserved mixture over the top, ensuring there are both big and small clumps.
40 minutes
Bake in the preheated oven until the fruit is bubbling in the center and the crumble is golden brown on top, approximately .
10 minutes
Let the bars cool in the pan for at least before using the parchment overhang to transfer them to a cutting board. Cut into pieces and serve warm or at room temperature.
Nutrients¹
| Nutrent | Per serving | % Daily Value² |
|---|---|---|
| Calories | 380 kcal | 19 % |
| Fat | 22 g | 28 % |
| Saturated fat | 14 g | 70 % |
| Cholesterol | 70 mg | 23 % |
| Total carbohydrates | 38 g | 14 % |
| Sodium | 220 mg | 10 % |
| Dietary fiber | 2 g | 7 % |
| Sugars | 12 g | 24 % |
| Protein | 3 g | 6 % |
Info
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Steps
Nutrients
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