Description

These crumb bars combine the tartness of rhubarb with the sweetness of strawberries, topped with a rich brown butter oat streusel for a comforting and indulgent treat that’s easy to make.

Ingredients

Scale

2 ½ cups (315 g) all-purpose flour
1 cup (90 g) old-fashioned rolled oats
¾ cup (150 g) packed brown sugar
1 cup (225 g) unsalted butter, browned and cooled
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups (about 300 g) fresh strawberries, hulled and quartered
2 cups (about 200 g) fresh rhubarb, chopped into ½-inch pieces
¾ cup (150 g) granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Instructions

Brown the Butter: Place 1 cup (225 g) of unsalted butter in a medium saucepan over medium heat. Stir often as it melts and foams. Watch closely for the color to turn golden brown with nutty aromas (about 5-7 minutes). Remove from heat and let cool slightly.
Make the Crumb Mixture: In a large bowl, combine 2 ½ cups (315 g) all-purpose flour, 1 cup (90 g) rolled oats, ¾ cup (150 g) brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Pour the browned butter over the mixture and stir with a wooden spoon until the mixture is evenly coated and crumbly. Set aside about 1 ½ cups (210 g) of this crumb mixture for the topping.
Prepare the Fruit Filling: In another bowl, toss 2 cups (300 g) quartered strawberries and 2 cups (200 g) chopped rhubarb with ¾ cup (150 g) granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon fresh lemon juice. Mix gently to coat the fruit evenly and let rest for 10 minutes to macerate.
Press the Crust: Take the remaining crumb mixture and firmly press it into the bottom of a greased 9×13-inch (23×33 cm) baking pan, forming an even layer. Use your hands or the back of a spoon to compact it well (about 10 minutes).
Assemble the Bars: Spoon the fruit filling evenly over the crust, spreading gently with a spatula. Then sprinkle the reserved crumb topping evenly over the fruit layer, covering as much as possible.
Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 40-45 minutes. The topping should be golden brown and the fruit filling bubbly around the edges. Tent with foil halfway through baking if topping browns too fast.
Cool Completely: Remove from oven and place on a cooling rack. Let the bars cool at least 2 hours before slicing into squares to let the filling set.
Slice and Serve: Use a sharp knife to cut into 12-16 bars. Serve as is or with a scoop of vanilla ice cream for an indulgent treat.

Notes

Use Kerrygold butter for best browning results. Press crust firmly to avoid sogginess. Let bars cool completely before slicing to prevent runny filling. For gluten-free, substitute flour with gluten-free blend and use certified gluten-free oats. For vegan, use coconut oil and substitute sugar with maple syrup or coconut sugar.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (assuming 16 b
Calories: 220
Fat: 10
Carbohydrates: 30
Fiber: 3
Protein: 4

Keywords: strawberry rhubarb bars, crumb bars, brown butter oat streusel, easy dessert, summer dessert, fruit bars, baking