Strawberry Rhubarb Crumb Bars

Did you know that rhubarb is technically a vegetable but is legally considered fruit?

Back in 1940, a New York court declared rhubarb a fruit (because we mainly use it in dessert-like dishes).

No matter what you classify rhubarb as, it’s a tart treat that some people love and others just can’t stand.

I’m a rhubarb lover. When I was seven or eight years old, I would go into my neighbors yard and eat rhubarb straight from their garden! I know, I’m weird.

Today, I’m sharing one of my favorite rhubarb recipes – strawberry rhubarb crunch bars!

How to Make Strawberry Rhubarb Crunch Bars

These are soft on the inside, crisp on top (and bottom), and contain an odd ingredient…

Ginger!

As odd as it may sound, ginger tastes amazing when combined with rhubarb and strawberry. It’s totally optional though! Feel free to omit it from the recipe if you’re not feeling it.

Ingredients Used

For crumb and topping:

• 3 Cups whole wheat flour
• 1 Cup (16 TBSP) chilled butter
• 1/2 Cup pure cane sugar
• 1/4 Cup packed light brown sugar
• 1 TSP baking powder
• 1 Egg (whisked lightly)

For the filling:

• 3 Cups sliced rhubarb
• 2.5 Cups sliced strawberries
• 1/2 Cup pure cane sugar
• 4 TSP cornstarch

Let’s get cooking!

Begin by preheating your oven to 375 degrees Fahrenheit. In a large bowl combine your flour, sugar, packed brown sugar, and baking powder.

Once well combined, slice your butter into cubes, and use a pastry blender (or a fork) to incorporate everything together.

It’ll go from looking like this…

To this…

Now it’s time to lightly whisk your egg in a small bowl and pour it into your flour mixture until you’re able to clump pieces together with your hand.

Press half the mixture into a pan (I lined mine with tin foil – but parchment paper works well, too!).

Next up – slicing your strawberries and rhubarb! I slice my strawberries slightly thin and for rhubarb, I slice it lengthwise and then in chunks, like so:

Place your sliced strawberries and rhubarb into a small bowl and, if you’re using ginger (which I highly recommend!), grate your ginger into the bowl.

Next, add your cornstarch and sugar. Mix everything together and it’ll look like this:

Fair warning: this mixture smells so freaking good – you may be tempted to eat it from the bowl!

From here, pour your strawberry rhubarb mixture over your crumb base.

Once it’s spread out evenly, sprinkle the remaining crumb mixture on top and pack it down. Pop this sucker into the oven for 50-60 minutes (depending on how golden brown you want it).

Once it comes out of the oven, you may be tempted to eat it right away (it smells amazing), but I recommend letting it cool down for 1.5-3 hours.

And there you have it! Give yourself a pat on the back – you’ve just made the best breakfast bars of your life 😉

What’s your favorite rhubarb recipe? Let me know in the comments below! 🙂

How to Make Strawberry Rhubarb Crumb Bars

Blydenkay Did you know that rhubarb is technically a vegetable but is legally considered fruit? Back in 1940, a New York court declared rhubarb… Breakfast Strawberry Rhubarb Crumb Bars European Print This

Serves: 12 Prep Time: 15 Min Cooking Time: 60 Min 60 Min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 Cups whole wheat flour
• 1 Cup (16 TBSP) chilled butter
• 1/2 Cup pure cane sugar
• 1/4 Cup packed light brown sugar
• 1 TSP baking powder
• 1 Egg (whisked lightly)
• 3 Cups sliced rhubarb
• 2.5 Cups sliced strawberries
• 1/2 Cup pure cane sugar
• 4 TSP cornstarch

Instructions

1. Preheat oven to 375 degrees Fahrenheit. In a large bowl combine flour, sugar, packed brown sugar, and baking powder.
2. Once well combined, slice butter into cubes, and use a pastry blender (or a fork) to incorporate everything together.
3. Lightly whisk your egg in a small bowl and pour it into the flour mixture until you’re able to clump pieces together with your hand. Press half the mixture into a pan.
4. Next, slice strawberries and rhubarb and place them into a small bowl. Grate your ginger and add your cornstarch and sugar. Pour your strawberry rhubarb mixture over your crumb base.
5. Once it’s spread out evenly, sprinkle the remaining crumb mixture on top and pack it down. Bake for 50-60 minutes (or until golden brown).
6. *One final note: I recommend chilling your dessert for 1.5-3 hours before eating, but if you can’t wait, dig in!