Strawberry Rhubarb Crumb Bars
Ingredients
- unsalted butter, melted, for greasing
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 1 pinch salt
- 1 ⅓ cups quick-cooking oats
- ½ cup white sugar
- ½ cup lightly packed light brown sugar
- ¾ cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 ⅔ cups strawberries, hulled and diced
- 1 ½ cups fresh rhubarb, cut into 1/4-inch pieces
- 1 tablespoon freshly squeezed lemon juice
- ⅓ cup white sugar
- 1 tablespoon cornstarch
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a large bowl. Stir in oats, 1/2 cup white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add 3/4 cup melted butter and vanilla; stir until mixture is evenly moistened.
- Press 2 cups crumb mixture into the prepared baking dish, pressing down lightly; set remaining crumb mixture aside.
- Combine strawberries and rhubarb in the same large bowl. Drizzle with lemon juice; toss to combine. Combine 1/3 cup sugar and cornstarch in a small bowl until combined. Sprinkle over strawberry-rhubarb filling; mix well.
- Pour filling into the baking dish on top of crumb layer; crumble reserved crumb mixture over filling, spreading evenly.
- Bake in the preheated oven until top is browned and filling is bubbly, about 45 minutes. Cool on a wire rack before cutting into bars.
Source
Original recipe: View Original