Strawberry Rhubarb Crumble Bars – a delicious recipe with unsalted butter, flour, salt, vanilla, sugar, rhubarb. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F. Line an 8-inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.
2
Make crumb mixture: Using an electric mixer on medium-low speed, combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.
3
Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.
4
Using foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.
922
kcal
Calories
46
g
Fat
123
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 16 tablespoons (2 sticks) unsalted butter, at room temperature, 2 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and more.
Yes, Strawberry Rhubarb Crumble Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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