Strawberry Rhubarb Bars are fun to make when it is rhubarb season. An easy crumb mixture does double duty as both the bottom crust and the crumble topping. A simple strawberry rhubarb jam is created for the filling. It is a delicious combination of sweet strawberries and tart rhubarb. The optional glaze adds another touch of sweetness to these strawberry rhubarb crumble bars. If you are a fan of Strawberry Rhubarb Pie you are going to love these bars! You could serve them warm with a scoop of ice cream on the top.
You can easily make the crumble mixture for the bars in a food processor or you can do it by hand in a large bowl. The processor will break down the oats a bit more, creating a smoother mixture than if done by cutting in the butter by hand. The key to this mixture is making sure that you are using cold butter.
Strawberry Rhubarb Bars have a cream cheese glaze which is delicious. If you make this glaze, the bars should be kept in the refrigerator. If you would like to glaze the tops but be able to keep the bars at room temperature you can make a half batch of Cookie Glaze and use that instead.
SOME THINGS TO KNOW: FAQ’S
SPECIAL EQUIPMENT NEEDED:
- 9″ x 13″ baking pan
- parchment paper to line the baking pan
- food processor or large bowl and pastry cutter
- In order for the crumble mixture to come together correctly you must make sure that you are working with cold butter.
- Make sure that you use old fashioned oats, not quick oats for this recipe.
- You can substitute whole wheat flour for the all purpose flour in the same measurement.
- If you do not have fresh berries you can use frozen ones. There is not need to defrost them.
- If you do not have light brown sugar you can use granulated white sugar.
HOW TO STORE STRAWBERRY RHUBARB BARS:
- If you add the cream cheese glaze, store the bars in the refrigerator for up to 5 days in an airtight container. If you do not use the glaze or use the cookie glaze you can store them at room temperature for 3-4 days either tightly wrapped in plastic wrap or in an airtight container.
- You can freeze Strawberry Rhubarb Bars for 2-3 months. To freeze the bars, place them onto a parchment paper lined baking sheet into the freezer. Once they are frozen, add them to a freezer bag or airtight freezer container.
- To defrost the bars, place them uncovered onto a wire rack until they are at room temperature.
Strawberry Rhubarb BarsPrint This
- CRUMBLE MIXTURE:
- 2 cups all purpose flour
- 2 cups old fashioned oats
- 1 cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks) cold and cut into small cubes
- 2 cups fresh strawberries, diced
- 2 cups fresh rhubarb stalks, diced
- ½ cups plus 2 tablespoons water
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- OPTIONAL GLAZE:
- 2 tablespoons cream cheese
- 1 tablespoon milk
- 1 cup powdered sugar
Preheat the oven to 350 degrees.
CRUMBLE MIXTURE OPTION #1
Place the flour, oats, brown sugar, baking soda and salt into the bowl of a food processor. Pulse a few times to combine. Add the butter cubes and pulse until the butter is totally mixed in and the mixture is crumbly.
CRUMBLE MIXTURE OPTION #2
Place the flour, oats, brown sugar, baking soda and salt into a large bowl. Add the butter and cut it into the dry ingredients with either a pastry blender, two knives, or your hands. Continue until the butter is totally mixed in and the mixture is crumbly.
Add the rhubarb to a medium saucepan with the water, ½ cup sugar and lemon juice. Bring the mixture to a boil over medium heat. Reduce the heat to medium low so you have a gently simmer. Simmer uncovered for 5 minutes.
Add the strawberries to the filling ingredients and simmer for an additional 4-5 minutes until they have broken down.
Add the corn starch to the pan and combine thoroughly. Cook for an additional 30 seconds to 1 minute until the mixture has thickened to a jam consistency.
Remove from the heat and let it cool slightly.
Reserve 2 cups of the crumb mixture. Press the remaining mixture evenly into the bottom of the pan. This should be a 9″ X 13″ inch baking dish which you have lined with parchment paper. The parchment paper will make it easy to lift the bars from the pan. Make sure that the paper is pressed into the bottom of the pan and comes all the way up the sides. You can trim away any excess paper that is sticking up over the prepared pan.
Spread the strawberry rhubarb layer evenly over the bottom layer crust.
Sprinkle the remaining crumble mixture evenly over the filling, covering it entirely.
Bake for 30- 35 minutes until the top is a light, golden brown.
Using an electric mixer, beat the cream cheese and the milk until they are fluffy. Slowly beat in the powdered sugar. You want a consistency that will easily drip off a spoon. If it seems a bit thick, add more milk a teaspoon at a time until it is fluid.
Using a spoon, drizzle the glaze back and forth over the tops of the bars before you have cut them.
Let the glaze set for 30 minutes or until slightly hardened. The cream cheese will keep it from setting entirely. Cut the bars into any size you want.