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Strawberry Rhubarb Bars Recipe

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4 from 9 reviews

Delightful Strawberry Rhubarb Bars featuring a luscious fruit filling layered between a buttery oatmeal crumble. These bars perfectly balance the tartness of rhubarb and strawberries with the sweet, cinnamon-spiced crumble, making an ideal dessert or snack for any occasion.

Ingredients

Fruit Filling

  • 2 cups sliced strawberries (measure after removing the cores & slicing)
  • 2 cups chopped rhubarb (chopped about 1/5 – 1/4 inch slices, about 1/3 cm)
  • 1/2 cup granulated sugar (100 grams)
  • 3 tablespoons cornstarch (24 grams) (AKA corn flour in the UK and Australia)
  • 2 tablespoons lemon juice (30 ml) (freshly squeezed)

Oatmeal Crumble Layer

  • 2 cups all-purpose flour (250 grams)
  • 1 cup brown sugar (210 grams) (light or dark)
  • 1/2 cup white sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 3/4 cup rolled oats (preferably large rolled oats)
  • 1 cup unsalted butter (226 grams) (melted)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper, leaving an overhang around the edges to easily lift out the bars later.
  2. Prepare Fruit Filling: In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and freshly squeezed lemon juice. Toss everything together gently to ensure the fruit is evenly coated with the sugar and cornstarch mixture. Set aside to let the flavors meld.
  3. Make Oatmeal Crumble: In a very large bowl, whisk together the all-purpose flour, brown sugar, white sugar, cinnamon, salt, and rolled oats. Mix until the sugars are evenly distributed and no clumps remain.
  4. Add Butter: Pour in the melted unsalted butter and stir thoroughly. The mixture should become slightly crumbly but hold together when pressed.
  5. Assemble Base Layer: Press a little over half of the oatmeal crumble mixture firmly into the bottom of the prepared baking pan to form an even base layer.
  6. Add Fruit Layer: Spoon the fruit filling evenly over the oatmeal base layer. Drain excess juice if there is a lot, but a little juice helps keep the filling moist during baking.
  7. Top with Crumble: Crumble the remaining oatmeal mixture evenly over the fruit filling, covering it completely.
  8. Bake: Place the pan in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and you can see the fruit juices gently bubbling through the crumble layer.
  9. Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan. If you lined the pan with parchment paper, use the overhang to lift the bars out onto a cutting board. Slice into 15 bars and serve.

Notes

  • For best results, use large rolled oats rather than quick oats for texture.
  • If you prefer a less sweet bar, reduce the sugars slightly, but this may affect texture and caramelization.
  • The lemon juice helps to brighten the fruit flavors and balance sweetness.
  • Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Reheat bars slightly before serving if desired; they also freeze well for longer storage.

Find it online: https://lauracooks.com/strawberry-rhubarb-bars-recipe/