Description
These delightful bars feature a sweet-tart strawberry and rhubarb filling sandwiched between a buttery oat crumble crust and topping, perfect for spring and summer gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 2 cups fresh strawberries, hulled and diced
- 2 cups fresh rhubarb, diced into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a large bowl, mix flour, oats, brown sugar, baking soda, and salt. Add melted butter and stir until mixture is crumbly and evenly moistened. Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
- In another bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Toss gently until fruit is coated. Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining crumble mixture evenly over the fruit layer, pressing lightly.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. Let cool completely in the pan on a wire rack before lifting out using parchment overhang and cutting into bars.
Notes
You can customize the seasonings to taste.