Strawberry Rhubarb Crumble Bars

Name: Strawberry Rhubarb Crumble Bars
Prep time: 5 min
Total time: 1 h
Yield: Yields 9 bars (serving size: 1 bar)
Ingredients: 16 tablespoons (2 sticks) unsalted butter, at room temperature; 2 cups all-purpose flour; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 ¼ cups sugar; 1 ½ cups diced rhubarb (about 3 stalks); ¾ pound strawberries, hulled and sliced; 1 tablespoon lemon juice; 2 tablespoons cornstarch

5 Ratings
5 Reviews

Recipe by MyRecipes May 2015

Gallery

Credit: Helen Dujardin; Styling: Kay Clarke

Recipe Summary

prep:

5 mins

bake:

55 mins

total:

1 hr

Yield:

Yields 9 bars (serving size: 1 bar)

Nutrition Info

Ingredients

16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups sugar
1 ½ cups diced rhubarb (about 3 stalks)
¾ pound strawberries, hulled and sliced
1 tablespoon lemon juice
2 tablespoons cornstarch

Directions

Step 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.

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

Nutrition Facts

Per Serving:

412 calories; fat 21g; saturated fat 13g; protein 4g; carbohydrates 54g; fiber 2g; cholesterol 54mg; sodium 70mg.

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MyRecipes Member

11/09/2022

Made these crumble bars as per recipe with the addition of a half cup of blueberries added. The crumble topping wasn't too sweet and the fruit was colorful and perfect amount of moisture. Quick and Easy recipe to make. Would recommend this recipe. Thanks

Sharlotte White

05/03/2021

Absolutely wonderful! Followed the direction and recipe and they came out awesome. To some who’ve said to much butter I hope they understand you crumb the butter flour mixture like pie crust. I used brown sugar because I ran out of white for the berry rhubarb mixture and came out perfect.

Jess

07/26/2018

I don't believe anyone has actually tested this recipe. I made it to see just what a crust with that much butter would turn out like... It was a pool of butter, flour and sugar - that cooled into a hard buttery rock.

If you'd like to make something you will enjoy eating, reduce the butter.

Half of the amount required by the recipe is sufficient.

Jennymac

06/13/2016

I love these bars and have made them multiple times. Everyone gobbles them right up. I must respectfully disagree with the review that says there is too much crumb mixture; it seems to be the perfect amount to me. The only thing I have changed is that I do not line the pan with foil - it causes more trouble than it's worth, and the bars come out just fine as long as you grease the pan.

Barbpnov2

06/07/2016

This has too much of the crumb mixture and not enough filling. Next time I will decrease the crumb mixture by about 25% and increase the filling a little.

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