Strawberry Rhubarb Crumble Bars
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 1 1/2 cups diced rhubarb (about 3 stalks)
- 3/4 pound strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- calories 412
- fat 21 g
- satfat 13 g
- protein 4 g
- carbohydrate 54 g
- fiber 2 g
- cholesterol 54 mg
- sodium 70 mg
How to Make It
Preheat oven to 375°F. Line an 8-inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.
Make crumb mixture: Using an electric mixer on medium-low speed, combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.
Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.
Using foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.