Description
A sweet and tangy dessert bar with a buttery oat crumble crust, a layer of fresh strawberries and rhubarb, and a crunchy topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 2 cups diced fresh strawberries
- 2 cups diced fresh rhubarb
- 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 an overhang on two sides for easy removal.
- In a large bowl, mix flour, oats, brown sugar, baking soda, and salt. Stir in melted butter until mixture is crumbly. Press 2/3 of the mixture firmly into the bottom of the prepared pan.
- In another bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Spread evenly over the crust.
- Sprinkle the remaining crumble mixture over the fruit layer. Bake for 40-45 minutes, until topping is golden and fruit is bubbling.
- Let cool completely in the pan on a wire rack, then lift out using parchment overhang and cut into bars.
Notes
You can customize the seasonings to taste.