Strawberry Rhubarb Crumble Bars
A crumble bar that tastes just like pie. Say what?! Strawberry and rhubarb jam filling sandwiched between a buttery shortbread base and crumble topping, seriously they are amazing. Heartwarming and nostalgic, this fun small batch recipe from Emma’s Small Batch Series will have you reaching for another and can easily be doubled for a standard serving for 10-12. These Strawberry Rhubarb Crumble Bars combine the sweet flavors of strawberry with the tartness of the rhubarb, going together like chocolate and hazelnut! Definitely two flavors worth pairing. Simple yet super tasty — this recipe will undoubtedly be enjoyed.
Serves: 5
ingredients:
For the crumble base and top
- 1 cup plain flour
- ⅓ cup white sugar
- ¼ cup old fashioned oats
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup butter, cold and chopped
- 1 egg yolk
For the fruit filling
- ¾ cup strawberries, hulled and chopped
- ¾ cup rhubarb, diced ¼ inch thick
- 1 Tbsp. lemon juice
- ¼ cup white sugar
- 1 Tbsp. cornstarch
instructions:
- Preheat the oven to 350 degrees. Grease and prepare a 2lb loaf pan (9 x 5.5 in.) with baking paper allowing the baking paper to hang over the sides.
- Add the flour, sugar, oats, baking powder and salt into a medium mixing bowl and stir to combine. Add the butter and using your fingertips rub the butter into the flour until it resembles dried bread crumbs. Add the yolk and mix in with your fingertips. You should be able to squeeze the mixture together and form it into a light ball.
- Pour ⅔ of the crumble mixture into the loaf pan, spread it out into an even layer and press down with your fingertips until it forms a flat base.
- In a separate bowl, add the strawberries, rhubarb, lemon juice, sugar, and cornstarch and stir to combine. Pour the fruit filling on top of the crumble base in the loaf pan and spread out evenly.
- Now layer the remaining crumble over the top of the fruit allowing some of the fruit to show through. Bake in the oven for 40-45 minutes until golden brown on top.
- Remove from the oven and allow to cool in the loaf tin. Once cooled, lift the crumble bar out of the pan using the overhanging sides of the baking paper and slice. (If you prefer handheld bars, then refrigerate the bars for 1-2 hours until set before slicing).
tips to keep in mind:
- When lining the loaf pan with baking paper. Ensure that the paper hangs over the sides of the pan. Once the bar is cooked and then cooled, having the paper overhang will help you pull the bars out.
- Make sure your butter is cold. Just like pastry if you use warm butter, when baked you’ll end up with a greasy base. The cold butter allows for a flaky crust which is perfect.
- Ensure that you use the freshest strawberries for maximum flavor impact. If your strawberries aren’t at their freshest then add 1-2 Tbsp. of strawberry jam/preserve into the fruit filling. This helps intensify the strawberry taste.
- If rhubarb is not available then by all means substitute with more strawberries, raspberries or blackberries.
- Lots of fruit is good! When you pour the filling on top of the base it will look like a lot. As the fruit cooks it will reduce down and intensify into jammy goodness!
- Let the bars cool before slicing if you want beautiful clean slices. But if you aren’t fussed about this then tuck right in with a dollop of ice-cream (recommended serving suggestion!)
- Store these in an airtight container at room temperature for 2-3 days, or in the refrigerator for 3-4 days. They can be frozen for up to one month. Defrost by placing in the refrigerator or at room temperature to defrost completely.
Read Emma’s full post here!
Be sure to follow @emmaduckworthbakes on Instagram and use #emmaduckworthbakes and #mollymymag to share your creation.
ARTICLE BY:
Emma Duckworth
PHOTOGRAPHY BY:
Emma Duckworth
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