STRAWBERRY RHUBARB CRUMB BARS
If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g
STRAWBERRY RHUBARB DESSERT BARS
I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.
Provided by Muffin Goddess
Categories Bar Cookie
Time 1h
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
- Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105, Carbohydrate 28, Fiber 1.1, Sugar 17.3, Protein 1.7
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
- Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
- Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
STRAWBERRY RHUBARB STREUSEL BARS
Make and share this Strawberry Rhubarb Streusel Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Generously grease a 13x9 pan or coat with nonstick spray.
- For the filling: in a medium heavy nonreactive saucepan, stir together the sugar and cornstarch till well blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest, is using. Bring to a simmer, stirring over medium high heat. Cook, stirring, for 3-6 minutes or until rhubarb softens just slightly, fresh rhubarb will take longer than thawed frozen. Set aside. For the crumb mixture; In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands till the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer.
- Stir together the reserved crumb mixture and 2 1/2 tbls of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture if needed.
- Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips.
- Bake in the middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly.
- Transfer the pan to a wire rack and let stand until completely cooled.
- Using a large sharp knife, cut into 20 bars -- wipe the knife clean between cuts.
- Store in an airtight container for up to 2 days. The bars may be frozen for up to 1 month, but will lose their crispness.
Nutrition Facts : Calories 260.6, Fat 7.7, SaturatedFat 4.5, Cholesterol 28.9, Sodium 43.5, Carbohydrate 45.6, Fiber 1.6, Sugar 26.1, Protein 2.8
STRAWBERRY & RHUBARB CRUMBLE
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream
Provided by Sara Buenfeld
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
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5/5 (4)Total Time 1 hrServings 9Calories 412 per serving
- Preheat oven to 375°F. Line an 8-inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.
- Make crumb mixture: Using an electric mixer on medium-low speed, combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.
- Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.
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STRAWBERRY RHUBARB CRUMB BARS - A LATTE FOOD
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Category DessertTotal Time 2 hrs 25 minsEstimated Reading Time 7 mins
- In the bowl of a standing mixer (or in a large bowl if you are using a pastry cutter or a fork), mix flour and salt together.
- In a bowl, mix flour and brown sugar together. Using a fork or a pastry cutter, work the butter into the mixture, a little at a time until the mixture resebles coarse crumbs.
- On a floured surface, roll out your dough into a large rectangle, slightly longer and wider than your sheet pan. Transfer dough to your sheet pan (I like to transfer the dough by loosely wrapping it around my rolling pin and then unrolling it over the sheet pan).
STRAWBERRY CRUMBLE RHUBARB BARS | MINIMALIST BAKER …
From minimalistbaker.com
4.8/5 (43)Total Time 2 hrsCategory DessertCalories 258 per serving
- Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
- Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (17)Total Time 3 hrsCategory Desserts
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
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5/5 (19)Total Time 1 hr 5 minsCategory DessertCalories 305 per serving
- For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
- In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
- Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
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- Grease a 9x13 inch baking dish In a large bowl, combine the almond flour, sugar substitute, baking powder, salt.
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5/5 (8)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 297 per serving
- Preheat oven to 350°F. Line a 9" square baking pan with parchment paper, leaving a 2" overhang on two sides (use a swipe of butter on edges of pan to help keep parchment flush with pan. Butter and flour parchment and pan, tapping out excess flour.
- Whisk together butter, brown sugar, and salt. Add flour and mix together using a fork or your fingers to create large crumbs. Refrigerate until ready to use.
- In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/3 cup (50g) of flour. In another bowl, sift or whisk together remaining flour, baking powder, and salt, then set aside.
STRAWBERRY RHUBARB CRUMB BARS - A FARMGIRL'S DABBLES
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4.4/5 (11)Category Bars & BrowniesServings 16Calories 212 per serving
- Preheat oven to 350° F. Butter a 9'' square baking pan and line with parchment paper, leaving a 2'' overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside.
- for the streusel: Whisk together the butter, brown sugar, and salt. Add flour and cut with a rigid pastry cutter or fork until large crumbs form. Refrigerate until ready to use.
- for the bars: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.
- Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream...so lovely!
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4.9/5 (8)Total Time 45 minsCategory DessertCalories 318 per serving
- In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Allow mixture to cool to lukewarm before proceeding (or can be made ahead and refrigerated. Bring back to room temperature before proceeding).
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- Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled strawberry rhubarb filling in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
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5/5 (5)Total Time 3 hrs 20 minsCategory DessertCalories 356 per serving
- Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish and line with parchment paper.
- In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and orange zest. Add the butter and use a fork or a pastry blender to cut the butter into the dry ingredients until the pieces are about the size of peas. Add the beaten egg and continue to blend until combined and mixture can be clumped together with your hand. Press half of the crumb mixture evenly into the bottom of the prepared pan.
- In another bowl, toss together the strawberries, rhubarb, cornstarch and sugar. Dump on top of the crumb base, spreading it out evenly as needed. Use your hands to clump the remaining crumb mixture together and sprinkle evenly over the strawberry rhubarb filling.
- Bake until topping is golden brown and the fruit is bubbling, about 50-60 minutes. Let cool completely before slicing, about 2-3 hours at room temperature or about 1 hour in the fridge. For best results, store in the fridge, up to 5 days.
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5/5 (1)Category DessertCuisine AmericanCalories 325 per serving
- Preheat the oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
- In a large mixing bowl whisk together the sugar and cornstarch. Add the orange juice, zest, almond extract, rhubarb and strawberries and toss to combine. Pour the fruit over the crust and spread evenly. Crumble the remaining topping over the fruit. If you want larger crumble pieces press the dough with your hands to form larger clumps.
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Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertCalories 317 per serving
- Line the bottom and sides of an 8x8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
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- Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper or spray with non-stick cooking spray.
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5/5 (1)Category DessertServings 16Total Time 55 mins
- Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil. Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent. Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.
- Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
RASPBERRY-RHUBARB CRUMBLE BARS - CRUMB: A FOOD BLOG
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5/5 (2)Category DessertsCuisine CanadianTotal Time 50 mins
- Preheat oven to 350F. Lightly butter an 8x8" square pan and line with a piece of parchment paper, leaving an overhang on either side. Lightly butter the parchment. Set aside.
- Prepare the filling. In a small saucepan set over medium heat, bring the filling ingredients to a simmer. Cook, stirring occasionally, for about 10 minutes or until the filling is thickened and rhubarb is starting to break down. Remove from heat and set aside to cool.
- Meanwhile, prepare the crumble crust. In a large mixing bowl, combine flour, oats, sugar, salt, baking powder and cinnamon. Drizzle in the melted butter, and stir until the mixture forms loose crumbs.
- Set aside 1 cup of the mixture for the topping. Press the remainder into the prepared baking pan, using the bottom of a glass or measuring cup to form an even layer. Spread the cooled filling onto the crust. Crumble the reserved topping evenly onto the filling, then scatter chopped walnuts over top.
STRAWBERRY RHUBARB CRUMB BARS - HOUSE OF NASH EATS
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5/5 (7)Total Time 55 minsCategory DessertCalories 233 per serving
- Preheat oven to 350 degrees. Prepare a square 9x9" baking dish by lining it with parchment paper so that the bars will be easy to remove and cut once they have cooked and cooled. Or just spray it with cooking spray if you don't have parchment paper on hand.
- In a mixing bowl, combine the flour, oats, soda, salt, sugars and walnuts. In a separate bowl, stir the vanilla into the melted butter, then add to the butter and vanilla to the oat mixture and stir to incorporate. When the crumb mixture is evenly moist, press 2/3 of it into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture for the top layer.
- In a separate mixing bowl, combine the chopped strawberries and rhubarb. Toss with the lemon juice, then add the sugar and cornstarch and stir to coat the fruit. Pour the strawberry rhubarb mixture evenly over the the bottom crumb layer, then sprinkle with the remaining 1/3 crumb mixture. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling.
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