Strawberry Rhubarb Crumb Bars Recipe

If you’re craving a delightful dessert that perfectly blends sweet and tart flavors, look no further than strawberry rhubarb crumb bars! These bars have a buttery crumbly crust, juicy strawberry-rhubarb filling, and a satisfying topping that will have your taste buds dancing. Whether you're a seasoned baker or just someone who loves indulging in fruity desserts, this recipe is easy to follow and absolutely irresistible. Keep reading to discover the ingredients, step-by-step instructions, and tips for making the best strawberry rhubarb crumb bars right at home!

What are Strawberry Rhubarb Crumb Bars?

Strawberry rhubarb crumb bars are a dessert bar made with a combination of sweet strawberries and tangy rhubarb, layered between a buttery shortbread-like crust and a crumbly topping. The filling is baked to perfection, creating a soft, juicy center that pairs wonderfully with the crunchy topping and base. The contrast between the tartness of rhubarb and the sweetness of strawberries is what makes these bars truly special. They are perfect for spring and summer but can be enjoyed year-round if you have access to frozen rhubarb and strawberries.

Ingredients List for Strawberry Rhubarb Crumb Bars

Before we dive into the step-by-step instructions, it’s important to gather all your ingredients. The ingredients list is simple, and you may already have many of these items in your pantry or fridge.

For the Crust and Crumble Topping:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon (optional but recommended)
• 1 large egg, lightly beaten
• ½ cup unsalted butter, cold and cut into small cubes
• 1 teaspoon vanilla extract

For the Strawberry Rhubarb Filling:

• 2 cups fresh or frozen strawberries, hulled and chopped
• 2 cups fresh or frozen rhubarb, chopped
• ⅔ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Ingredients List for a Gluten-Free Version

Want to make these delicious bars gluten-free? It’s easy! Simply swap out a few ingredients, and you'll have a gluten-free version that tastes just as amazing as the original.

For the Crust and Crumble Topping (Gluten-Free):

• 1 ½ cups gluten-free all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1 large egg, lightly beaten
• ½ cup unsalted butter, cold and cut into small cubes
• 1 teaspoon vanilla extract

For the Strawberry Rhubarb Filling (Gluten-Free):

• 2 cups fresh or frozen strawberries, hulled and chopped
• 2 cups fresh or frozen rhubarb, chopped
• ⅔ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Substitutions and Variations

Don’t have all the ingredients on hand? No problem! There are plenty of substitutions and variations you can try while making these crumb bars.

• Butter Substitution: You can use dairy-free margarine or coconut oil in place of butter for a dairy-free version.
• Egg-Free Option: To make these bars egg-free, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Low-Sugar Alternative: If you prefer a less sweet dessert, reduce the sugar in both the filling and crust. Alternatively, you can use a sugar substitute like stevia or monk fruit sweetener.
• Fruit Variations: Feel free to get creative with the filling! Swap out strawberries for other berries like blueberries, raspberries, or blackberries. You can also combine different fruits for a mixed berry rhubarb crumb bar.
• Oat Crumble Topping: Add a rustic touch to your bars by incorporating oats into the crumble topping. Simply replace half of the flour with rolled oats for a chewier, heartier texture.

Step-by-Step Cooking Instructions

Ready to get started? Here’s a detailed step-by-step guide to making the perfect strawberry rhubarb crumb bars. These instructions are easy to follow, even for beginners, so let’s get baking!

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch (20x20 cm) baking dish with parchment paper, allowing the parchment to overhang for easy removal.
2. Prepare the Crust and Crumble Topping: In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in the egg and vanilla extract until the dough starts to come together. It should still be crumbly but hold together when pressed.
3. Press the Crust: Take about two-thirds of the crumb mixture and press it firmly into the bottom of the prepared baking dish. Set aside the remaining one-third for the topping.
4. Make the Filling: In a large bowl, combine the chopped strawberries and rhubarb. Add the sugar, cornstarch, lemon juice, and vanilla extract. Stir well to ensure the fruit is evenly coated. The cornstarch will help thicken the filling as it bakes.
5. Assemble the Bars: Pour the strawberry-rhubarb filling over the crust, spreading it out evenly. Then, sprinkle the remaining crumb mixture over the top of the fruit. The crumble doesn’t need to completely cover the filling – a little bit of fruit peeking through is fine.
6. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the crumble topping is golden brown and the filling is bubbling.
7. Cool and Slice: Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares or rectangles, and enjoy!

How to Cook Strawberry Rhubarb Crumb Bars: A Step-by-Step Guide

1. Gather your ingredients and make sure everything is pre-measured. Preparing everything in advance ensures a smooth baking process and reduces the risk of mistakes.
2. Follow the mixing order: It’s important to follow the sequence of mixing dry and wet ingredients for both the crust and filling. This ensures the right texture for the crumb bars.
3. Keep the butter cold: Cold butter is essential for a crumbly topping. If the butter is too warm, the topping can become too dense and lose its crumbly texture.
4. Monitor the oven: Ovens can vary, so keep an eye on the bars as they bake. The topping should be golden, and the filling should bubble at the edges.

Common Mistakes to Avoid

• Overmixing the dough: When making the crust and crumble topping, avoid overmixing. You want the dough to stay crumbly for the perfect texture.
• Using warm butter: Warm or melted butter won’t give you the desired crumbly texture. Always use cold butter straight from the fridge.
• Skipping the cornstarch: Don’t skip the cornstarch in the filling! It acts as a thickener and prevents the filling from becoming too runny.
• Cutting too soon: Be patient and allow the bars to cool completely before slicing. If you cut into them while they’re still warm, they may fall apart.

Serving and Presentation Tips

Once your strawberry rhubarb crumb bars are baked and cooled, it’s time to serve them. Here are some ideas for presenting your dessert beautifully.

How to Serve Strawberry Rhubarb Crumb Bars

• Room Temperature or Chilled: These bars can be served at room temperature or chilled. For a refreshing summer dessert, try serving them straight from the fridge.
• With Ice Cream or Whipped Cream: For an extra indulgent treat, serve the bars with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Presentation Ideas for Strawberry Rhubarb Crumb Bars

• Garnish with Fresh Berries: Add a few fresh strawberries or a drizzle of strawberry sauce on top for an elegant touch.
• Serve on a Dessert Platter: Arrange the bars on a decorative dessert platter, spaced evenly, for a professional look.
• Sprinkle with Powdered Sugar: For a final flourish, lightly dust the tops of the bars with powdered sugar before serving.

Strawberry Rhubarb Crumb Bars Recipe Tips

• Double the Recipe: If you're feeding a crowd or want leftovers, simply double the recipe and use a 9x13-inch pan.
• Make Ahead: These bars store well, so feel free to bake them a day in advance. Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Freeze for Later: You can freeze these bars for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries and rhubarb?
Yes! Frozen fruit works great in this recipe. Just be sure to thaw and drain the fruit before using to avoid excess liquid in the filling.

Can I make these bars vegan?
Absolutely! Substitute the butter with vegan butter or coconut oil and use a flax egg instead of the regular egg.

Why is my filling runny?
If your filling is runny, it’s likely due to a lack of thickening agent (cornstarch) or using too much liquid. Make sure to add the correct amount of cornstarch to the fruit mixture.

Conclusion

Strawberry rhubarb crumb bars are the perfect combination of sweet, tart, and buttery goodness. Whether you’re making these bars for a family gathering, picnic, or just because you crave something delicious, this recipe is sure to impress. Don’t forget to experiment with the variations and tips provided to make these bars truly your own. Happy baking!

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