It’s one of those sweets that you’ll keep finding yourself heading back to the kitchen and cutting off little square after little square until half the pan is gone, because there’s just no resisting them! They are one of my all-time favorite fruit bars, and that is saying something! I absolutely love the strawberry rhubarb combination and how the sweetness of the strawberries and the tartness of the rhubarb balances each other out so perfectly.Īnd when you pair that combination with a buttery, sweet, vanilla, oat crumble topping, you know it’s going to be good - and let me tell you, these strawberry rhubarb bars are unbelievably delectable! It’s not too often throughout the year that my local grocery store has fresh rhubarb, but when it does I always have to grab some. Strawberry Rhubarb Bars with Crumb Topping This is one of those desserts everyone will love! It’s the perfect dessert to make when rhubarb is in season. Just make sure they thaw out completely before chopping and making the filling.These Strawberry Rhubarb Bars have an irresistible crumb topping and a gooey fruit filling. You can use frozen strawberries instead of fresh ones.This helps keep it from spreading and will make a nice crunchy crust with lots of butter flavor. To make it refined sugar free, swap out the granulated sugar for coconut sugar.Chop strawberries into roughly the same size to keep the texture consistent while baking.Make them gluten free! This recipe can easily be adapted to fit a gluten-free lifestyle by swapping out the flour for a gluten-free 1:1 flour blend that contains xanthan gum.Cut bars into 1-1/2 inch squares and serve. Remove from oven and allow to cool completely at room temperature. Bake for 40-45 minutes or until the crumble top is golden brown and the strawberry layer is bubbling at the edges. In a separate medium bowl, stir together chopped strawberries, sugar and cornstarch. Make sure it is compact so it creates a sturdy crust for the strawberries. Press 2/3 of the mixture into the bottom of prepared dish. Slowly add the flour mixture to the wet mixture and using a rubber spatula (or your hands!) combine ingredients into a crumbly mixture. In a separate large bowl, whisk together brown sugar, egg and vanilla until combined. Alternatively, the mixture can be combined in a food processor pulsing until pea-sized crumbs form, about 20 seconds. Add the cold butter and use a pastry cutter to create a crumb-like mixture. In a large bowl, whisk together flour, baking powder and salt. Line a 9×9-inch baking pan with parchment paper and set aside. Cornstarch – Helps thicken the strawberries and sugar to turn them into a filling.Granulated Sugar – Sweetens up the strawberries.Fresh Strawberries – This perfect summer berry gives the bar a sweet flavor and pop of red color.Vanilla Extract – Infuses a light vanilla flavor throughout.Egg – Helps bind the crust together and makes it set properly.Light Brown Sugar – Adds a deep sweet flavor to the crust.Unsalted Butter – Gives the crust and crumble its buttery flavor.Salt – Enhances the flavor and helps activate the baking powder.Baking Powder – Helps the bottom of the bars rise slightly.All-Purpose Flour – The main dry ingredient in the base makes a great crust and crumble.Make a big batch and freeze any leftovers to enjoy as a treat another day. Even though these bars are a sweet treat, they are light enough to enjoy during the summer months. No need to complicate the crust and crumble, they are the same thing! The crust is the same on the top and bottom.With the abundance of spring and summer fruit, you’ll have a great excuse to use up any extra strawberries. 6 Strawberry Crumble Bars Why You’ll Love This Recipe
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |