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Strawberry Rhubarb Crumble Bars

Photo: Helen Dujardin; Styling: Kay Clarke

Prep time 5 mins
Bake time 55 mins

Yields 9 bars (serving size: 1 bar)


  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Using foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.