Strawberry Rhubarb Crumble Bars

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, melted
• 3 cups fresh rhubarb, diced
• 2 cups fresh strawberries, hulled and diced
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Method

1. 1

   Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for lifting.

2. 2

   In a large bowl, whisk together the flour, oats, brown sugar, granulated sugar, baking powder, baking soda, and salt.

3. 3

   Pour the melted butter into the dry mixture and stir with a fork until evenly moistened and crumbly.

4. 4

   Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even base layer. Reserve the remaining mixture for the topping.

5. 5

   In a medium bowl, toss the diced rhubarb and strawberries with the granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.

6. 6

   Spread the fruit mixture evenly over the crust layer.

7. 7

   Sprinkle the reserved oat mixture evenly over the fruit layer, breaking up any large clumps.

8. 8

   Bake until the topping is golden brown and the fruit filling is bubbling at the edges, 40 to 45 minutes.

   40:00 · Bake bars
9. 9

   Cool the bars in the pan at room temperature for 1 hour.

10. 10

    Refrigerate the pan for at least 2 hours to firm up the filling before slicing.

11. 11

    Lift the bars from the pan using the parchment overhang, slice into 16 bars, and serve chilled or at room temperature.