Tangy strawberry and rhubarb layered in buttery oat crumble bars - golden, portable, and perfect for spring.
# What You'll Need:
→ Crumble base and topping
01 - All-purpose flour — 190 g
02 - Rolled oats — 135 g
03 - Granulated sugar — 150 g
04 - Light brown sugar, packed — 100 g
05 - Salt — 2.5 ml (½ teaspoon)
06 - Ground cinnamon — 5 ml (1 teaspoon)
07 - Unsalted butter, melted — 225 g
→ Strawberry rhubarb filling
08 - Fresh strawberries, hulled and diced — 250 g
09 - Fresh rhubarb, diced — 250 g
10 - Granulated sugar — 135 g
11 - Cornstarch — 30 ml (2 tablespoons)
12 - Vanilla extract — 10 ml (2 teaspoons)
13 - Fresh lemon juice — 10 ml (2 teaspoons)
# Directions:
01 - Preheat the oven to 175°C (350°F). Line a 23 x 33 cm (9 x 13 inch) baking pan with parchment paper, leaving an overhang to lift the bars out after baking.
02 - In a large mixing bowl, whisk together the flour, rolled oats, granulated sugar, light brown sugar, salt and ground cinnamon until evenly distributed.
03 - Stir the melted butter into the dry mixture until a cohesive, crumbly dough forms; the texture should hold together when pressed. Reserve approximately 210 g (about 1½ cups) of the crumb mixture for the topping.
04 - Press the remaining crumb mixture evenly and firmly into the prepared pan to form a compact base.
05 - In a separate bowl, combine the diced strawberries, diced rhubarb, granulated sugar, cornstarch, vanilla extract and lemon juice; toss gently until the fruit is evenly coated and the mixture is homogeneous.
06 - Spread the fruit filling in an even layer over the pressed base, then scatter the reserved crumb mixture evenly over the fruit.
07 - Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the filling is bubbling at the edges.
08 - Allow the pan to cool completely on a wire rack before using the parchment overhang to lift out the slab and cut into 12 bars.
