Strawberry Rhubarb Crumble Bars
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These strawberry rhubarb crumble bars are perfect for using up all those in season strawberries and rhubarb! Made with a homemade strawberry rhubarb jam that is equal parts sweet and tart, these crumble bars are the perfect summer treat.
Strawberry Rhubarb Crumble Bars
Strawberry rhubarb is one of the most delicious summer flavor combos–the combination of the sweet, juicy strawberries, tart rhubarb and buttery, chewy crust is simply perfection. This is the type of easy dessert that summer is all about. These bars are sturdy enough to bring to a backyard bbq, pretty enough to serve for a special event, and so tasty that everyone will be asking you for the recipe!
Ingredients for strawberry rhubarb crumble bars
To bring these delicious bars to life, you’ll make a homemade strawberry rhubarb jam and a butter crumble mixture that will be both the crust and topping. Most of the ingredients here are pantry staples and then you’ll just need to get your hands on some fresh rhubarb and strawberries! Here’s your list!
- Rhubarb
- Strawberries
- Orange
- Unsalted butter
- Egg
- Cornstarch
- All-purpose flour
- Granulated sugar
- Baking powder
- Vanilla extract
- Salt
How to store strawberry rhurbarb bars
We like to store these tightly covered in the fridge for maximum freshness! You can keep them in the pan you baked them in and cover the whole pan tightly with plastic wrap or put them in an airtight container–it’s okay to stack them! They’re a pretty sturdy bar! You can also freeze these bars for a later date if you don’t get to eating them all in one go. Make sure to the let the bars cool completely before placing in a freezer safe plastic bag or container and freeze for up to 2 months!
Happy baking, my friends!
Units:
Ingredients
for the strawberry rhubarb jam
- 2 cups rhubarb, washed and cut into 1/4 inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 quart strawberries, washed, hulled, and quartered
for the crumble
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- zest of 1/2 orange
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- First, make the strawberry rhubarb jam. In a saucepan over medium heat, combine the chopped rhubarb, sugar, and cornstarch. Cook the mixture over medium-low heat, stirring constantly with a silicone spatula, until the rhubarb is starting to break down and become jammy, about 5 minutes (this gives the rhubarb a head start because it breaks down slower than the strawberries!). Add the strawberries and continue to cook, stirring as needed until the mixture is thick and jammy, about 8 more minutes. Remove the pan from the heat and set aside to cool
- Next, make the crumble. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper on all sides. Set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium low speed just until combined. Add the egg, vanilla extract and orange zest and beat until combined. Add the flour, baking powder, and salt granulated sugar and beat on medium-low speed until the mixture forms a thick, crumbly dough, about 1 minute.
- Transfer 2/3 of the dough to the prepared pan and use the bottom of a measuring cup to pat it into an even layer to form the crust. Top the crust with strawberry rhubarb jam, using a rubber spatula to spread the jam evenly to the edges of the pan. Squeeze the remaining 1/3 of the crumble mixture into your palm, then break it apart into big and small clusters, sprinkling them all over the jam.
- Bake until the jam is starting to bubble at the edges and the top of the bars are light golden brown all over, 25 to 30 minutes. Allow the the bars to cool completely before slicing and serving!