For me, it's officially Spring when Rhubarb comes into season and I can find it at a local farmstand. And finally, about two weeks ago it started showing up. Some people aren't fans of the tartness of rhubarb, but paired with sweet fruits its one of my favorite things. Strawberries and rhubarb are a classic pairing, and for these strawberry rhubarb crumble bars they are the perfect balance of flavors. Packed with sweet strawberries, tart rhubarb, and a buttery graham cracker topping, these bars are the ultimate treat for any occasion. Each bite is a delightful explosion of flavors and textures that will have you coming back for more. Whether you're craving a sweet afternoon snack or planning a summer picnic, these bars are sure to be a hit with family and friends.
Why you will love these crumble bars
- Flavors: These bars achieve the ideal harmony of sweet strawberries and tart rhubarb.
- Texture Sensation: With a tender, crumbly crust, juicy fruit filling, and crunchy graham cracker topping, each bite offers a delightful contrast of textures that keeps taste buds intrigued.
- Portability and Convenience: These bars are easy to grab and go, making them perfect for picnics, potlucks, or simply enjoying on the patio with a cup of coffee or tea.
Substitutions for Strawberry Rhubarb Bars
Fresh Fruit-When rhubarb is in season, take advantage of its fresh, tangy flavor by combining it with sweet strawberries in this dessert. If fresh rhubarb is unavailable, frozen rhubarb can be a suitable substitute, though adjusting the sugar content may be necessary.
Graham Crackers- I love the flavor the graham crackers give these bars. But if you don't like graham crackers or want a crisper texture you can swap these for old-fashioned oats.
Cornstarch- To ensure the fruit filling sets properly and doesn't turn runny, cornstarch plays a crucial role in absorbing excess liquid and creating a luscious, jam-like consistency. If you don't want to use cornstarch, you can substitute it with flour.
Baking and Storage Recommendations for Strawberry Rhubarb Bars
- Cooling Completely Before Cutting: After baking, allow the strawberry rhubarb bars to cool completely in the pan before cutting into squares. This ensures that the bars set properly and hold their shape when served, preventing any crumbling or oozing of the filling.
- Maximizing Freshness in an Airtight Container: To store the bars for future enjoyment, transfer them to an airtight container to maintain their moisture and flavor. Placing a sheet of parchment paper between the layers of bars can prevent them from sticking together and preserve their individual textures.
Q: When is the best time to make these Strawberry Rhubarb Bars?
A: These bars are the perfect dessert to make when rhubarb is in season, typically during the spring and early summer months.
Strawberry Rhubarb Bars
These strawberry rhubarb bars are bursting with juicy strawberries and tart rhubarb, covered with a buttery graham cracker crumble.
Ingredients
Crust:
1 ¼ cup all-purpose flour
½ cup graham cracker crumbs
½ cup brown sugar
¼ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, cut into cubes
1 egg
Filling
1 cup sliced strawberries
1 cup sliced rhubarb
¼ cup granulated sugar
½ tablespoon cornstarch
1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, with 2 sides of the paper hanging over the edges so it is easy to remove the bars from the pan.
- In the bowl of a food processor add the flour, graham cracker crumbs, brown sugar, baking powder, and salt. Pulse for a few seconds until combined.
- Add in the cubed butter and pulse until the mixture looks like coarse crumbs.
- Add in the egg and pulse until the egg is incorporated and the sought looks like wet sand.
- Reserve 1 cup of the crust mixture. Press the rest evenly into the bottom of the prepared pan.
- In a medium bowl mix together the strawberries, rhubarb, sugar, cornstarch and lemon zest. Spread over the crust in the pan.
- Sprinkle the remaining crumble mixture over the filling. Press gently down on the topping.
- Bake in the preheated oven for 45-50 minutes, until the topping is golden.
- Allow the bars to cool completely. Then cut and serve.
Notes
Cover and store leftovers at room temperature for up to 3 days, or refrigerate for up to 1 week.
You can also freeze these for up to 3 months in a freezer container.
