Please note that this recipe is not AIP or Paleo.
I stopped going to the farmer’s market towards the end of my pregnancy. I was just too pregnant to walk. My balance was off from my huge belly and was just tripping over my own two feet. It took us a few months but we finally started going again once we got comfortable with this parenting thing.
I had a guy that used to have rhubarb almost every week. I don’t know how he did it because rhubarb usually has a short season during the summer. He told me he wasn’t sure how he did it either. Most other farmer’s he knew had a hard time growing rhubarb for some reason.
I was so looking forward to rhubarb after the baby was born. After a few months, when I finally returned to the farmer’s market, his booth was gone! Luckily I’ve been able to find rhubarb at a grocery store but they only have it a few weeks out of the year. This Strawberry Rhubarb Crumble Bars recipe will probably be my only rhubarb recipe this summer. It’s sad because last year I posted seven. Remember my Strawberry Rhubarb Panna Cotta? It was yummy. I’m rhubarb obsessed and I’m feeling the void. If you know anyone selling rhubarb in the San Diego area, let me know.
While I’m looking for other sources of rhubarb, I’ll have to savor this Strawberry Rhubarb Crumble Bar recipe. It’s got a shortbread-like base, filled with strawberries and rhubarb that break down in the oven into a sweet jam. The topping is similar to a crisp topping with oatmeal, sugar and cinnamon. It’s so good. I made it as many times as I could before the grocery store ran out of rhubarb. I suggest you do the same! If you’re in a pinch, you could probably substitute the rhubarb for more strawberries. You won’t get the tartness from the rhubarb but you’ll still get the sweet strawberries and bright color.
Strawberry Rhubarb Crumble Bars
Ingredients
For the Crust
- 1/2 cup Butter softened
- 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup Flour
For the Filling
- 3/4 cup Strawberries chopped
- 3/4 cup Rhubarb sliced (1/4 inch thick)
- 1 teaspoon Cornstarch can substitute with Potato Starch
- 1 tablespoon Sugar
For the Topping
- 1/2 cup Old-Fashioned Oats
- 1/3 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Flour
- 1/4 cup Butter cold and cubed
Instructions
- Preheat the oven to 350°F.
- Line the bottom and sides of an 8x8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
- To make the crust, stir the butter, sugar, vanilla, and salt together in a medium bowl.
- Add the flour and stir until everything is combined.
- Press the mixture evenly into the prepared baking pan.
- Bake for 15 minutes.
- While the crust is baking, make the filling and topping.
- To make the filling, combine the strawberries, rhubarb, cornstarch and sugar in a medium size bowl.
- To make the topping, combine the oats, brown sugar, cinnamon, and flour together in a medium bowl.
- Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.
- Remove the crust from the oven.
- Next pour the filling over the crust.
- Sprinkle the crumb topping over the filling and bake for 30–35 minutes or until the topping is golden brown. The filling should be bubbling on the edges.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).
- Lift the parchment paper out of the pan using the overhang on the sides and cut into bars.
- Serve cold or at room temperature.
Nutrition
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