Description
These Strawberry Rhubarb Bars combine a buttery crumbly crust with a sweet and tangy strawberry and rhubarb filling. Perfect as a spring dessert, they offer a delightful contrast of textures and a burst of fresh fruit flavor, baked to golden perfection in under an hour.
Ingredients
Scale
Crust and Topping
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 1/2 cups fresh strawberries (chopped)
- 1 1/2 cups fresh rhubarb (chopped)
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon lemon juice
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and fluffy. Gradually add the flour and salt, mixing until a crumbly dough forms.
- Form the Crust: Press about two-thirds of the crumbly dough evenly into the bottom of the prepared baking pan to create a firm crust layer.
- Prepare the Filling: In a separate bowl, gently toss the chopped strawberries and rhubarb with cornstarch, 1/4 cup granulated sugar, and lemon juice until the fruit is well coated and combined.
- Assemble the Bars: Spread the fruit mixture evenly over the pressed crust. Then crumble the remaining dough over the top, distributing it evenly to cover the fruit filling.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.
- Cool and Serve: Allow the bars to cool completely in the pan to set the filling. Use the parchment paper overhang to lift the bars out of the pan, slice into 9 bars, and dust with powdered sugar if desired before serving.
Notes
- You can substitute fresh fruit with frozen, but be sure to thaw and drain it well to avoid a watery filling.
- For added texture and flavor, mix 1/2 cup of oats or chopped nuts into the crumble topping before baking.
- Store any leftover bars in the refrigerator for up to 5 days to keep them fresh.
