Anyone tired of my Strawberry rhubarb recipes yet?? This is compliments of my husband. We recently went strawberry picking and he actually went out and bought some rhubarb in hopes of me making something. I guess we are all converts to this vegetable. Hey, can’t complain if we are feeding our kids more veggies. Unfortunately, it also involves a lot of sugar and butter:) My family wanted me to make another pie but as a silly blogger and always looking for content, it is hard to repeat the same recipe twice. This is a great recipe to share with your family this Memorial day too. Be sure to make a large batch of these Strawberry Rhubarb Crumble Bars.
I found these Strawberry rhubarb crunch bars on food.com and thought they were a great compliment between a crumble pie and a bar recipe. I adapted the original recipe per some of the suggestions in the reviews. Mine came out a little soggy but once they were put in the fridge, the strawberry rhubarb bars hardened up perfectly. I am not sure if it was the addition of the extra fruit or the fact it was so humid in our house the day I made these.
This strawberry Rhubarb recipe takes a few steps but well worth it in the end.
Create the crumble mixture in your mixer if you wish.
Spread the crumb mixture into a 9 x 13 pan
Spread the Strawberry rhubarb mixture onto 1/2 the crumb mixture
Add the remaining crumb mixture on top and slightly pat down. Bake and allow to cool completely.
Make your drizzle
Completely cover the strawberry rhubarb crumb bars.
Cut them into squares and store them in the fridge.
Using Pan Lining Paper makes these so easy to take out of the pan and slice into perfect serving sizes.
So grab strawberries and rhubarb while they are in season and enjoy this great flavor combination it took me 41 years to discover. Also be sure to check out our TOP 10 strawberry recipes and link up Here. Guess this makes it top 11!!
Strawberry Rhubarb Crumble Bars
- 2 cups cups fresh rhubarb, sliced into 1-inch pieces ( unsweetened frozen rhubarb may be used)
- 2 1/2 cups fresh strawberries, sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2-2 1/2 tablespoons cornstarch
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick oats, old fashioned may be used, but not instant
- 1 cup brown sugar, firmly packed, I use light brown but dark can be substituted
- 3/4 cup butter, softened ( 12 tbs., or 1 1/2 sticks)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup confectioners' sugar
- 1 -2 tablespoon milk or 1 -2 tablespoon lemon juice
- Preheat oven to 350 degrees F.
- Grease the bottom of a 13x9 inch baking pan or line with pan lining paper.
- Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
I think these were best after being cooled in the fridge. They solidified for me. Store them in the fridge too.
Adapted from Food.com
Nutrition Information:Yield: 24
Amount Per Serving: Calories: 4167 Saturated Fat: 89g Cholesterol: 366mg Sodium: 2431mg Carbohydrates: 688g Fiber: 27g Sugar: 424g Protein: 42g
Happy Baking! What is your favorite fruit combination?
Other Strawberry Rhubarb Recipes you might like!