Strawberry Rhubarb Crisp Bars

Strawberry Rhubarb Crisp Bars
  1. 1 cup (80 grams) rolled oats
  2. 3/4 cup (95 grams) plus up to 2 T. (15 grams) extra all-purpose flour
  3. 1/2 cup (95 grams) light brown sugar
  4. Heaped 1/4 t. table salt
  5. 6 T. (85 grams) unsalted butter, melted
  6. 1 t. cornstarch (optional, but helps firm up the filling)
  7. 1 T. (15 ml) lemon juice
  8. 1 T. (15 grams) granulated sugar, divided - add more depending on sweetness of strawberries
  9. 3/4 cup (95 grams) small-diced rhubarb
  10. 1 cup (155 grams) small-diced strawberries
  1. Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
  2. Mix oats, 3/4 cup flour, brown sugar and salt in bowl. Pour in melted butter stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of pan.
  3. Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 40 minutes, until fruit is bubbly and crisp portion is golden.
  4. Let cool in pan. Cut into squares. Store leftovers in fridge.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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