Strawberry Rhubarb Crumb Bars

It’s Strawberry and Rhubarb Season, and by now, many of you have been making my Strawberry Rhubarb Crisp. I knew I needed to get this new recipe for Strawberry Rhubarb Crumb Bars out to you STAT! The buttery, sweet shortbread with the tangy and bright filling with a soft crumble on top makes these bars amazing and a great handheld dessert everyone will love. 

I adapted the filling from my Rhubarb Crisp Dessert and used a scaled-down version of the crust and crumb mixture from my Caramel Crush Bars. It.is.a.winning.combination! Make this for your next potluck or barbecue or…just to hide in the back of the fridge for yourself. You won’t regret it!

More Summer Desserts You’ll Love!

• Magnolia Bakery Blueberry Jamboree
• 3-Ingredient Lemonade Ice Cream Pie
• Strawberry Nutella Puff Pastry Dessert
• Blueberry Muffin Cookies with Streusel and Lemon Glaze
• Strawberry Rhubarb Galette
• Fresh Strawberry Pie Recipe

Step-by-Step Photos for How to Make Strawberry Rhubarb Crumb Bars

Frequently Asked Questions about How to Make Strawberry Rhubarb Crumb Bars

DOES IT MATTER WHAT COLOR THE RHUBARB IS?

No, it does not. The color of rhubarb has little to do with the flavor or whether it’s ripe. There is not a significant flavor difference between red and green rhubarb. When buying rhubarb make sure the stalks are firm and not bruised or bent.

CAN I USE FROZEN STRAWBERRIES?

Yes, but you need to thaw them. I recommend using frozen sliced strawberries. First, measure out the frozen sliced strawberries, since they will shrink some, and then let the strawberries thaw. After they have thawed, drain half of the liquid off before using them.

CAN I USE FROZEN RHUBARB?

Yes. Just like I stated above, you need to let the rhubarb thaw first. If you use frozen rhubarb, I recommend frozen rhubarb that has already been chopped up versus frozen stalks–one less step to do. Measure the frozen chopped rhubarb first, and then after the rhubarb has thawed, drain half of the liquid off before adding them to the recipe.

HOW DO YOU FREEZE RHUBARB?

1. Trim edges of stalks.
2. Wash thoroughly.
3. Cut stalks into 1/2-inch pieces.
4. Place 2-4 cups in a freezer Ziploc bag. (I like to freeze it in amounts I know I need for specific recipes.)
5. Write the date and time on the bag with a Sharpie.
6. When sealing the bag be sure to squeeze out the extra air.
7. Place blags flat (for easier stacking) in your freezer.
8. Pull out and use in your favorite rhubarb recipes all year long.

HOW SHOULD I STORE THE BARS?

After they have completely cooled, store the bars covered with plastic wrap in the refrigerator or in an airtight container.

Baker’s Tools:

• 9×13 Baking Dish
• Cooking Spray
• Chef’s Knife
• Handheld Strawberry Slicer
• Cutting Board
• Measuring Cups

Must-Make Berry Recipes

No-Bake Cherry Cheesecake {9×13 size}Berry Cobbler Recipe…Make it for one, two or twenty….Homemade Danish Dessert

5.0 from 3 reviews

Strawberry Rhubarb Crumb Bars

 

Print

Prep time

25 mins

Cook time

50 mins

Total time

1 hour 15 mins

 

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: Maria

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.

3.5.3251

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