» » Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars

Edit


INGREDIENTS:

CRUMB BASE AND TOPPING:

  1. 3 cups (360 grams) all-purpose flour
  2. 1/4 cup (50 grams) granulated sugar
  3. 1/2 cup (105 grams) packed light or dark brown sugar
  4. 1 teaspoon baking powder
  5. 1/4 teaspoon coarse salt
  6. Zest from 1 orange (optional)
  7. 1 cup (226 grams, 2 sticks) Challenge unsalted butter, cold and cubed
  8. 1 large egg, lightly beaten


FILLING:

  1. 3 cups (395 grams) sliced strawberries (see Notes)
  2. 2 cups (260 grams) sliced rhubarb (see Notes)
  3. 4 teaspoons cornstarch
  4. 1/2 cup (100 grams) granulated sugar


DIRECTIONS:

  1. Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish and line with parchment paper.
  2. In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and orange zest. Add the butter and use a fork or a pastry blender to cut the butter into the dry ingredients until the pieces are about the size of peas. Add the beaten egg and continue to blend until combined and mixture can be clumped together with your hand. Press half of the crumb mixture evenly into the bottom of the prepared pan.
  3. In another bowl, toss together the strawberries, rhubarb, cornstarch and sugar. Dump on top of the crumb base, spreading it out evenly as needed. Use your hands to clump the remaining crumb mixture together and sprinkle evenly over the strawberry rhubarb filling.
  4. Bake until topping is golden brown and the fruit is bubbling, about 50-60 minutes. Let cool completely before slicing, about 2-3 hours at room temperature or about 1 hour in the fridge. For best results, store in the fridge, up to 5 days.


Notes:

  1. Orange zest is an optional ingredient, but I love the added flavor it gives these crumb bars.
  2. For best results, chop strawberries and rhubarb into 1/2-inch pieces.
  3. If using frozen rhubarb, do not thaw before using.