Strawberry Rhubarb Bars

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These strawberry rhubarb bars are bursting with juicy strawberries and tart rhubarb, covered with a buttery graham cracker crumble.

Scale

1 1/4 cup all-purpose flour

1/2 cup graham cracker crumbs

1/2 cup brown sugar

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cut into cubes

1 egg

1 cup sliced strawberries

1 cup sliced rhubarb

1/4 cup granulated sugar

1/2 tablespoon cornstarch

1 teaspoon lemon zest

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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.

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.

Find it online: https://jesslovesbaking.com/2024/05/20/strawberry-rhubarb-bars/