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The delightful combination of strawberries and rhubarb is a classic pairing that has captured the hearts of dessert lovers for generations. Known for its unique flavor profile, the sweet juiciness of strawberries complements the tartness of rhubarb, creating a harmonious balance that is both refreshing and indulgent. Strawberry rhubarb desserts have become a staple in many homes, particularly during the spring and summer months when these fruits are in season.

Strawberry Rhubarb Crumb Bars Recipe

Get ready to indulge in the delightful flavors of Strawberry Rhubarb Crumb Bars! These sweet and tart treats are perfect for any occasion, combining juicy strawberries and tangy rhubarb in a crumbly, buttery crust. Easy to make and transport, they’re ideal for picnics or gatherings. With a rich topping and wholesome ingredients, these bars are sure to impress. Gather your ingredients and bring a taste of summer to your dessert table! #StrawberryRhubarb #DessertRecipes #Baking #SweetAndTart #CrumbBars #PicnicTreats #HomemadeGoodness
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Ingredients
  

For the filling:

2 cups fresh strawberries, hulled and sliced

2 cups rhubarb, chopped

1 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon salt

For the crust and topping:

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup rolled oats

1/2 cup brown sugar, packed

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.

    In a medium bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix until well combined and set aside to macerate while you prepare the crust.

      In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

        Pour in the melted butter and vanilla extract, and mix until crumbly. Stir in the oats and brown sugar until the mixture resembles wet sand.

          Reserve about 1 cup of the crumb mixture for topping, and press the remaining crumbs firmly into the prepared baking pan to create a base layer.

            Spread the strawberry-rhubarb filling evenly over the crust.

              Crumble the reserved crumb mixture evenly over the filling, covering it as much as possible.

                Bake the bars in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.

                  Allow the bars to cool in the pan for at least 30 minutes before using the parchment overhang to lift them out. Once cooled completely, cut into squares or rectangles.

                    Serve as is, or dust with powdered sugar before serving for an extra touch!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 bars