Strawberry Rhubarb Crisp Bars
When you're craving the taste of summer but can't find the energy for a full day of pie making, these bars are easy peasy!
1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
Place oats, 3/4 cup flour, brown sugar and salt in a bowl and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
In a separate bowl, combine the fruit, cornstarch, lemon juice and 1/2 tbsp sugar. Spread the fruit mixture over the crust, then sprinkle with the reserved crumble.
Bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature). Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.
- Did you know.... you can freeze rhubarb! Clean the stems well and chop into 1/2" slices, then freeze in a single layer on a baking sheet until frozen through. Then store in a Ziploc bag until needed!
- Double this recipe for a 9 x 13 pan.
- While Deb makes this directly in the pan, I found it easier to use bowls. :)