Description
Delicious Strawberry Rhubarb Bars with Oat Crumble, combining sweet strawberries and tart rhubarb in a delightful dessert.
Ingredients
Scale
- 2 cups (192g) rolled oats
- 2 cups (240g) all-purpose flour
- 1 cup (224g) brown sugar
- 1 teaspoon (5g) ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (113g) salted butter, room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups fresh strawberries, diced
- 3 cups fresh rhubarb, diced
- 2 tablespoons (30ml) fresh lemon juice
- ¼ cup (24g) cornstarch
- ¾ cup (143g) granulated sugar
Instructions
- Step 1: In a large bowl, combine 2 cups rolled oats, 2 cups all-purpose flour, 1 cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon baking soda. Cut in 1 cup room temperature salted butter and 1 teaspoon vanilla extract using your hands or a mixer until the mixture resembles coarse crumbs like cookie dough. Reserve about one-third of this mixture for the topping.
- Step 2: Press the remaining oat mixture firmly and evenly into the bottom of the lined 9×13 inch baking pan. Bake in a preheated oven at 350°F (177°C) for 10-12 minutes until the crust is lightly baked but not browned. Remove from oven.
- Step 3: In a separate bowl, gently mix the diced 3 cups strawberries and 3 cups rhubarb with ¾ cup granulated sugar. Let sit undisturbed for 5-10 minutes to macerate, allowing the fruit to release its juices. Drain off any excess liquid. Then, gently toss the drained fruit mixture with ¼ cup cornstarch and 2 tablespoons fresh lemon juice, and an additional small amount of sugar if desired, to thicken and balance the tartness.
- Step 4: Spread the prepared fruit filling evenly over the baked crust in the pan. Leave some gaps here and there so the crust peeks through for better visual appeal.
- Step 5: Sprinkle the reserved oat crumble evenly over the fruit filling, covering most of the surface but keeping a few spaces open. A generous layer will provide a pleasing texture contrast.
- Step 6: Return the pan to the oven and bake at 350°F (177°C) for 40-45 minutes. Bake until the filling bubbles gently and the crumble topping turns golden brown. Check near the end to prevent overbaking. If crumble is not browning enough, increase oven temperature to 375°F (191°C) for the last 10 minutes.
- Step 7: Remove from oven and let the bars cool completely in the pan for best texture. For cleaner, neater slices, chill the bars in the refrigerator for at least 30 minutes before cutting into 12 squares.
Notes
- Store bars in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Use an airtight container and chill in the refrigerator for up to 7 days. Before serving, allow bars to come to room temperature.
- Wrap bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- If crust crumbles excessively after baking, add 1 tablespoon cold water to the oat mixture before pressing it into the pan to increase binding.
- For a filling that appears too runny after draining juices, sprinkle an extra 1 tablespoon cornstarch and stir well to thicken.
- Rotate the pan halfway through baking to ensure even cooking of both crust and filling.
- If crumble topping does not brown sufficiently, raise oven temperature to 375°F (191°C) in the last 10 minutes of baking.
- Warm bars gently in a 300°F (149°C) oven for about 10 minutes or until heated through if desired. Avoid reheating too long to maintain texture.
- Serve bars with a dollop of whipped cream or vanilla yogurt. Garnish with fresh blueberries or mint leaves to complement the sweet-tart flavors. Add a light dusting of powdered sugar or drizzle with honey or raspberry sauce for a touch of extra sweetness. Excellent as a sweet offering for brunch or as a simple dessert. These bars can also be layered with granola and yogurt to make parfaits.
- Swap fresh strawberries and rhubarb with other berry combinations like blueberries and blackberries for a similar sweet-tart effect.
- Add chopped nuts such as pecans or walnuts to the oat crumble for added crunch.
- Use ripe, firm strawberries with deep red color for natural sweetness and optimal flavor.
- Granulated sugar should be fine for smooth blending in the filling.
- Cornstarch works best for thickening the filling without altering taste; flour may be used as a substitute but can affect texture slightly.
- Unsalted butter is preferred for flavor control; if using salted butter, reduce additional salt in the crumble.
- Choose high-quality pure vanilla extract for best depth of flavor.
- Select firm rhubarb stalks to maintain texture and desired tartness during baking.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 143g
- Sodium: approx. 600mg
- Fat: approx. 80g
- Saturated Fat: approx. 50g
- Unsaturated Fat: approx. 30g
- Trans Fat: 0g
- Carbohydrates: approx. 140g
- Fiber: approx. 8g
- Protein: approx. 8g
- Cholesterol: approx. 30mg