Got Rhubarb? Make Strawberry Rhubarb Lemon Crumble Bars!

Strawberry Rhubarb Lemon Crumble Bars 

By Provider Staffer Emma Coleman

Ingredients:

For the crust:

1 and 3/4 cups all-purpose flour (spooned & leveled)

1/4 cup cornstarch

1/2 cup granulated sugar

1/4 teaspoon salt

1 cup unsalted butter softened

For the Lemon filling:

1 and 1/2 cups granulated

sugar

1/4 cup all-purpose flour

4 large eggs

1/2 cup fresh lemon juice

For the Strawberry/Rhubarb Filling: 

1 and 1/2 cups rhubarb chopped

1 and 1/2 cups strawberries chopped

1/2-1 cup sugar (depending on your taste)

1/8 cup cornstarch

1/4 teaspoon salt

1 teaspoon vanilla 

1-2 TBS lemon juice, or some zest

For the Crumble Topping:

1/4 cup butter, melted

1/4 cup granulated sugar

1/8 cup light brown sugar, packed

1 tsp. vanilla extract

1/2 cup all-purpose flour

1/3 cup + 1 Tbs old-fashioned whole-rolled oats (don’t use quick cook or instant)

1/4 tsp salt

Directions:

Preheat oven to 350 F. Line a 9×13

baking pan with aluminum foil or

parchment paper, making sure to leave

some overhang for easy removal, and

spray with nonstick cooking spray. Set

aside.

To Make the Strawberry Rhubarb filling:

Put the ingredients for the strawberry rhubarb filling in a saucepan and cook on medium heat until bubbly and thick. You should have smaller pieces of soft well cooked berries and rhubarb. Don’t cook it till it’s only mush. Then place off to the side to cool.

To make the crust:

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Cube the butter into smaller pieces and add to the flour mixture. Using a pastry cutter (or vour hands) cut the butter into the mixture until it’s crumbly and starts to come together. Scoop the mixture into the prepared baking pan and press it down into one even layer.

Bake at 350 F for 20-25 minutes, or just until the top is set and edges are

lightly golden brown. Make sure it’s    

not too light or it can get soggier and  

make the bars hard to cut. You just 

don’t want them to be too dark either. 

 Remove from the oven & set aside.

To make the lemon filling:

In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the crust and return to the oven.

Bake at 350 F for 15-17 minutes or until the lemon filling is starting to set. Remove from the oven and add the cooled strawberry rhubarb filling & crumb topping & then bake another 15-20 min until crumble topping is lightly browned & filling is fully set. 

Transfer to a wire rack to

cool for 1-2 hours , then cover tightly, and refrigerate for at least two hours. It is better to wait a good 4-6 hours if you can. Cut into pieces, serve, and enjoy. I prefer to cut & serve they stay fresher than cutting it up all at once. 

The bars may be stored in an airtight

container in the refrigerator for up to four days.