Strawberry Rhubarb Crumble Bars

When I originally made these it was my first experience with rhubarb and I’ve been in love ever since. I just adore it’s tartness combined with sweet strawberries. The buttery crumb-y crust is the perfect home for a layer of the sweet-tart filling, making an easy and delicious dessert.


2 cups rhubarb, cut into 1-inch pieces
2 cups sliced fresh strawberries
1 tablespoon lemon juice
½ cup sugar
2 tablespoons cornstarch

Crust :
1½ cups all-purpose flour
1½ cups uncooked quick-cooking oats*
1 cup firmly packed brown sugar
¾ cup butter, softened
½ teaspoon baking soda
¼ teaspoon salt


  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover- cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine ½ cup sugar and cornstarch in small bowl, stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (after about 1 minute). Continue boiling until thickened-remove from heat, and set aside.
  3. Preheat oven to 350°F. Combine all crust ingredients in large bowl. Combine by hand or with an mixer on low speed, scraping bowl often, until mixture resembles coarse crumbs.
  4. .....
  5. See Strawberry Rhubarb Crumble Bars @ for full instructions

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