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.
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.
A: These bars are the perfect dessert to make when rhubarb is in season, typically during the spring and early summer months.
These strawberry rhubarb bars are bursting with juicy strawberries and tart rhubarb, covered with a buttery graham cracker crumble.
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
1 cup sliced strawberries
1 cup sliced rhubarb
¼ cup granulated sugar
½ tablespoon cornstarch
1 teaspoon lemon zest
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.
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