Strawberry Rhubarb Crisp Bars
Strawberry Rhubarb Crisp Bars are a delightful combination of sweet and tart flavors that embody the essence of spring and summer. The juicy strawberries meld beautifully with the tangy rhubarb, all enveloped in a buttery, crumbly crust and topped with a crisp oat topping. These bars are perfect for picnics, dessert tables, or a sweet treat with your afternoon tea. Their vibrant colors and mouthwatering taste will have everyone asking for seconds!
Recipe Card
Strawberry Rhubarb Crisp Bars
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 12 bars
- Yield: 12 bars
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups strawberries, hulled and diced
- 2 cups rhubarb, chopped
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, combine the flour, oats, brown sugar, granulated sugar, baking powder, and salt. Stir in the melted butter until the mixture is crumbly.
- Press half of the oat mixture firmly into the bottom of the prepared baking pan to form a crust.
- In another bowl, mix the strawberries, rhubarb, 1/4 cup granulated sugar, cornstarch, vanilla extract, and lemon juice until well combined.
- Spread the fruit mixture evenly over the crust in the baking pan.
- Sprinkle the remaining oat mixture over the top of the fruit filling.
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
- Allow to cool completely in the pan before slicing into bars.
Recipe Notes
- For added flavor, consider mixing in a teaspoon of cinnamon with the dry ingredients.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- You can substitute the rhubarb with apples or blueberries if desired.
- Make sure to let the bars cool completely to ensure they hold their shape when cut.
Frequently Asked Questions
Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can use frozen fruit; just make sure to thaw and drain any excess liquid before mixing.
How do I store leftover bars?
Store them in an airtight container in the refrigerator for up to 5 days for the best freshness.
Can I make these bars gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
What can I serve with these bars?
These delicious bars pair wonderfully with whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Enjoy your delicious Strawberry Rhubarb Crisp Bars!
