Is there a happier moment then seeing the trees start to blossom and turn green? For me it ties with the spring and summer fruit and vegetables that slowly trickle in and fill up my grocery’s produce section. This strawberry rhubarb crumble bars recipe is perfect for celebrating Spring! It puts the spotlight on Rhubarb which is one of my favorite spring items. I made some insanely good blueberry crumble bars last year, and i decided to “spring it up” with some Strawberry rhubarb filling this season. My mom would always make a delicious sweet sauce with strawberries and rhubarb. Spoiler alert: it’s good on EVERYTHING! Rhubarb season is pretty short one running from April- June, but don’t hesitate to use the frozen one if you can’t find it.
I found great convenience in using the frozen strawberries in sugar. When it comes to most baked goods, frozen strawberries do just the trick. In this case, you could skip the sugar in the filling altogether since these already contain sugar. Just another way to simplify the process so you can get baking and most importantly, devouring.
- Crust and crumb topping:
- 1/4 c sugar
- 1/4 c brown sugar
- 1/2 tsp baking powder
- 1 1/2 c flour
- 1/4 tsp salt
- 1 egg
- 1/2 tsp vanilla
- 1 stick (1/2 c) butter, cut into pieces
- 1 container Pardes Farms strawberries in sugar
- 1 cup fresh or frozen rhubarb
- 1 tsp lemon juice
- 4 tsp cornstarch
- Preheat oven to 375 F. Combine sugar, brown sugar, baking powder, flour, and salt in a large bowl.
- Mix egg and vanilla extract in a small bowl. Pour it into the flour mixture.
- Add in the butter pieces, crumbling with your hands to form fine crumbs.
- press 3/4 of the crumbs into a parchment lines 9" square pan.
- Next, prepare the filling. Combine the strawberries, rhubarb, lemon juice, and cornstarch in a bowl. Toss on top of the crust.
- Crumble the remaining crumbs on top. Bake for 45 minutes until the fruit bursts and the crumble on top starts to brown.