Easy to make Strawberry Rhubarb Crumble Bars combine the tastes of pie filling with easy to make crumble base and topping. A simple yet super tasty crumble bar that will undoubtedly be a crowd pleaser.
THIS SMALL BATCH RECIPE CAN BE DOUBLED INORDER TO MAKE A STANDARD SERVING OF 10-12
For the crumble base and top
180g plain flour
70g white sugar
40g old fashioned oats
½ teaspoon baking powder
¼ teaspoon salt
120g butter, cold and chopped
1 egg yolk
For the fruit filling
150g strawberries, hulled and chopped
150g rhubarb, diced ¼ inch thick
1 tablespoon lemon juice
40g white sugar
1 tablespoon cornstarch
- Pre-heat the oven to 180C/350F. Grease and prepare a 2lb loaf pan (9×5.5inch) 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 finger tips rub the butter into the flour until it resembles dried bread crumbs. Add the yolk and mix in with your finger tips. You should be able to squeeze the mixture together and it forms into a light ball.
- Pour 2/3 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 over hanging sides of the baking paper and slice. (If you prefer hadheld bars then refrigerate the bars for 1-2 hours until set before slicing)
- This recipe can be doubled in size to create standard portion size. Use one while egg, beaten if doubling ingredients. Then construct in a 9×9 brownie pan and bake for 45mins.
- Ensure your strawberries are at their freshest to ensure a sweet and juicy filling. If you think they aren’t quite ripe then add 1-2 tablespoon of strawberry jam into the filling mixture and mix it in prio to pouring onto the crumble base. This will help intensify the jam flavour.
- If rhubarb isn’t available then by all means substitute with more strawberries, raspberries or blackberries.
- Store these in an air tight container at room temperature for 2-3 days or in the fridge for 3-4 days. They can be frozen for up to one month. Defrost by placing in the fridge or at room temperature to de-frost completely.
Keywords: Bars, Slices, Small Batch