Strawberry Rhubarb Bars

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Step 1

Prep: Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.

Step 2

Make the Topping & Crust: Combine all crumble topping ingredients except the butter in a large bowl and mix together. Add the softened butter and work until the mixture is crumbly and somewhat wet-looking with no dry spots.

Step 3

Press Crust: Take 2/3 of the crumble mixture (approx. 3 scant cups) and press into the parchment-lined 8x8 baking dish. Pat down firmly with the palm of your hand or the back of a measuring cup.

Step 4

Make the Filling: Toss prepared strawberries and rhubarb in a large bowl with lemon juice. Sprinkle 3 tbsp granulated sugar and 1 tbsp cornstarch over the fruit, tossing to coat completely. Spoon the fruit mixture over the crust.

Step 5

Bake: Top with the remaining 1/3 of crumb topping (approx. 1 cup). Bake for 35–45 minutes until the filling is bubbling and the topping is set.

Step 6

Cool: Cool completely on a wire rack. Remove from the baking dish using the parchment paper overhang and slice into squares or rectangles.

Step 7

Optional Glaze: Mix 1/2 cup powdered sugar with 1 teaspoon of milk. Add another teaspoon of milk if needed to reach a drizzling consistency. Drizzle over the top of the crumble bars before serving.