Strawberry Rhubarb Crumb Bars

Introduction

Are you a fan of sweet, tangy, and crumbly desserts? The Strawberry Rhubarb Crumb Bars recipe is the perfect treat to capture the essence of spring and summer flavors. This delightful dessert combines the sweetness of ripe strawberries with the unique tartness of rhubarb, all layered beautifully with a buttery crumb topping. Whether you’re hosting a brunch or simply craving a luscious homemade dessert, these bars are easy to make and guaranteed to please.

Detailed Ingredients with Measures

For the Crust and Crumb Layer:

• 1 cup unsalted butter, softened to room temperature
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Strawberry Rhubarb Filling:

• 3 cups diced rhubarb (fresh or frozen)
• 2 cups diced fresh strawberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch

For the Assembly:

• 1 teaspoon vanilla extract (optional, to enhance the flavors)

Prep Time

This recipe requires approximately 20 minutes of preparation time. It’s quick and simple, perfect for beginner or seasoned bakers alike.

Cook Time, Total Time, Yield

Cook Time:

The Strawberry Rhubarb Crumb Bars need around 45-50 minutes to bake to perfection in the oven.

Total Time:

From preparation to cooling, the total time to create these delicious bars is about 1 hour and 30 minutes.

Yield:

This recipe yields approximately 12-16 bars, depending on how you cut them. This makes them great for sharing with family, friends, or even keeping some for yourself to enjoy later!

Strawberry Rhubarb Crumb Bars not only capture beautiful seasonal flavors but are also an ideal balance of sweet, tart, and buttery textures. This is one recipe you’ll want to keep on hand and bake again and again!
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Detailed Directions and Instructions

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides to make it easier to remove the bars after they bake.

Step 2: Prepare the crust and crumble

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir these dry ingredients together until they are well combined.

Step 3: Incorporate the wet ingredients

Add the cold, diced butter into the flour mixture. Use a pastry cutter, fork, or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Avoid overworking the mixture.

Step 4: Add the binding agent

Beat an egg and add it to the crumb mixture. Gently mix until it comes together. This will serve as the base and crumble topping for the bars.

Step 5: Create the base layer

Take half of the crumb mixture and press it firmly into the bottom of the prepared baking dish to form an even layer. Set the remaining half of the crumb mixture aside for the topping.

Step 6: Prepare the strawberry rhubarb filling

In another mixing bowl, combine the chopped rhubarb and strawberries. Add sugar, cornstarch, lemon juice, and vanilla extract to the fruit. Mix until the fruit is evenly coated, ensuring there are no lumps of cornstarch.

Step 7: Assemble the bars

Evenly spread the strawberry-rhubarb mixture over the base layer in the baking dish. Sprinkle the remaining crumb mixture over the fruit layer, making sure to cover it as evenly as possible.

Step 8: Bake the bars

Place the baking dish in the preheated oven and bake for approximately 45-50 minutes, or until the top is golden brown, and the fruit filling is bubbling.

Step 9: Cool the bars

Remove the baking dish from the oven. Allow the bars to cool completely in the dish before lifting them out using the parchment overhang.

Step 10: Cut and serve

Once the bars are completely cool, use a sharp knife to cut them into squares or rectangles. Serve and enjoy!

Notes

Note 1: Rhubarb preferences

Be sure to use fresh rhubarb for the best results. If using frozen rhubarb, let it thaw and drain any excess liquid to avoid a watery filling.

Note 2: Strawberry options

Fresh strawberries are recommended, but if using frozen strawberries, ensure they are thawed and drained to prevent adding too much liquid to the filling.

Note 3: Storage

Store the cooled bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage. Let them come to room temperature or slightly warm them before serving.

Note 4: Substitutions

You can substitute the all-purpose flour with gluten-free flour if desired, and adjust the sugar levels to suit your sweetness preference.

Note 5: Serving suggestions

These bars can be served on their own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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Cook Techniques

Preparing the Rhubarb

First, wash the rhubarb stalks thoroughly to remove any dirt or debris. Trim both ends and cut the stalks into small pieces, approximately 1/2 to 1-inch thick, for better incorporation into the recipe.

Creating the Strawberry-Rhubarb Filling

Combine freshly chopped strawberries and rhubarb with sugar, cornstarch, and optionally, a touch of lemon juice. This ensures the filling thickens during baking and provides a balanced sweet-tart flavor.

Making the Crumb Mixture

Mix flour, sugar, and melted butter to create a crumbly texture. Use your hands or a fork to combine the ingredients until they resemble a coarse, sand-like mixture.

Layering the Bars

Press a portion of the crumb mixture into the bottom of the baking pan tightly. Add the strawberry-rhubarb filling evenly over the crust, then sprinkle the remaining crumb mixture on top.

Baking the Bars

Preheat the oven to the recommended temperature. Place the layered mixture in the oven and bake until the top is golden brown and the filling bubbles slightly through the crumb topping.

Cooling and Cutting

Allow the bars to cool completely after baking before slicing them into squares or desired shapes. Cooling prevents the filling from spilling and ensures clean-cut edges.

FAQ

Can I use frozen strawberries and rhubarb?

Yes, frozen strawberries and rhubarb can be used in this recipe. Be sure to thaw and drain any excess liquid before incorporating them to prevent sogginess.

How do I store the Strawberry Rhubarb Crumb Bars?

Store the bars in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate them for up to a week.

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Ensure the blend includes a binding agent like xanthan gum for the best results.

What can I use instead of cornstarch for thickening?

You can use arrowroot powder or tapioca starch as a substitute for cornstarch in the filling. These alternatives work just as well to thicken the mixture.

Can I adjust the sugar level in the recipe?

Yes, the amount of sugar can be adjusted according to your taste preference. Keep in mind that reducing the sugar might impact the sweetness of the filling and the crumb topping.

Can I freeze the bars for later use?

Yes, these bars freeze well. Wrap them tightly in plastic wrap or aluminum foil, place them in an airtight container, and freeze for up to 3 months. Thaw them at room temperature before serving.

Conclusion

The Strawberry Rhubarb Crumb Bars are a delightful fusion of sweet and tart flavors, coupled with a buttery, crumbly texture that makes them incredibly satisfying. Perfect for summer gatherings or as a comforting dessert, these bars bring out the best of seasonal ingredients. Whether served alone or paired with a scoop of ice cream, they are bound to impress anyone who tries them.

More recipes suggestions and combination

Blueberry Lemon Crumb Bars

For a wonderfully zesty and fruity dessert, try creating crumb bars with fresh blueberries and a hint of lemon zest for added complexity.

Apple Cinnamon Crumb Bars

Combine diced apples with a touch of cinnamon and nutmeg for a warm, spiced variation of crumb bars that’s ideal for autumn.

Peach and Ginger Bars

Fresh peaches paired with a kick of ginger can result in a refreshing and unique crumb bar combination.

Mixed Berry and Almond Bars

Mix strawberries, raspberries, and blackberries together and top with slivered almonds for a nutty crunch.

Chocolate Raspberry Crumb Bars

Add a chocolate base or drizzle some melted chocolate on top of your raspberry crumb bars to create a rich and decadent treat.

Pineapple Coconut Bars

Combine tropical flavors by using pineapple and shredded coconut, perfect for a summer-inspired dessert.

Lemon Poppy Seed Bars

Switch things up with a citrus-centric dessert featuring lemon filling and poppy seeds for added texture.

Cherry Vanilla Almond Bars

Blend cherries with a hint of vanilla and sprinkle almond pieces over the top for an indulgent twist.