Strawberry Rhubarb Crumb Bars
 
Prep time
Cook time
Total time
 
Tart and fruity filling on a shortbread crust and topped with a melt-in-your-mouth crumb topping. These bars set up perfectly and can be held in your hand to enjoy at your next potluck or picnic.
Author:
Recipe type: Dessert/Summer/Strawberry
Serves: 24
Ingredients
  • CRUST/CRUMBLE:
  • 1½ cups salted butter, softened
  • 1 cup + 1 tbsp powdered sugar
  • ¾ cup granulated sugar
  • 1½ tsp vanilla
  • 3 cups all-purpose flour
  • FILLING:
  • 2 cups fresh rhubarb, cut into ½-inch pieces
  • 2 cups fresh strawberries, sliced
  • ¾ cup granulated sugar
  • 2½ tbsp cornstarch
  • ¾ cup water
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
  2. In a medium-sized mixing bowl, use a hand mixer to cream the butter, powdered sugar, and sugar.
  3. Next, add the vanilla and mix again.
  4. Once the vanilla is incorporated, add the flour one cup at a time, mixing until just incorporated each time.
  5. Press ½ of the mixture evenly into the 9x13 pan.
  6. Next, bake at 350 degrees for 20-22 minutes or until the crust has the faintest hint of browning on the edges. Remove from oven and let cool 20 minutes before adding the filling.
  7. To make the filling, combine the sugar and cornstarch in a 2-quart saucepan and mix well. Add the strawberries, rhubarb, and water. Turn the burner on medium-high heat and bring to a boil, stirring often.
  8. Once the mixture comes to a boil, turn it down to medium-low and allow it to simmer while you stir until it thickens up and the fruit is breaking apart. The consistency should be like a thick gravy. It will take around 5 minutes at a simmer to reach this point. Remove from the heat and stir in the vanilla extract.
  9. Pour the filling over the cooling crust, and then sprinkle the rest of the crumb mixture evenly on top of the filling.
  10. Return the bars to the oven and bake for another 30 minutes or until the top of the bars is just barely starting to brown.
  11. Let cool completely, and then store them covered in the fridge until ready to serve.
Recipe by Real Life Dinner at https://reallifedinner.com/strawberry-rhubarb-crumb-bars/