Strawberry Rhubarb Crumb Bars Recipe

Sugar: Adds sweetness to both the crust and the fruit filling.

All-purpose flour: Forms the base of the crumbly dough.

Baking powder: Helps the dough rise slightly, giving it a light texture.

Unsalted butter: Provides richness and helps create a crumbly texture.

Egg: Binds the dough together.

Strawberries: Adds natural sweetness and a juicy texture to the filling.

Rhubarb: Contributes a tart flavor that balances the sweetness of the strawberries.

Cornstarch: Thickens the fruit filling, preventing it from becoming too runny.

When preparing the dough, ensure that the butter is cold and cubed. This helps create a crumbly texture that is essential for the crust and topping. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs. This technique ensures that the butter remains in small, solid pieces, which will melt during baking and create a flaky, tender crust.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the bars.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to create a vegan alternative.

• strawberries - Substitute with raspberries: Raspberries offer a similar tartness and vibrant color.

• rhubarb - Substitute with cranberries: Cranberries provide a similar tart flavor and texture.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn products.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the strawberry rhubarb crumb bars on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the bars loosely with foil to prevent the top from over-browning.
  4. Heat for about 10-15 minutes, or until warmed through. The crumb topping should be slightly crisp and the fruit filling should be bubbly.
  5. Remove from the oven and let cool for a few minutes before serving.

• Microwave Method:

  1. Place a portion of the strawberry rhubarb crumb bars on a microwave-safe plate.
  2. Cover the bars with a microwave-safe cover or another plate to prevent splattering.
  3. Heat on medium power for 30-45 seconds. Check the temperature and continue heating in 15-second intervals if necessary.
  4. Be cautious not to overheat, as the crumb topping may become soggy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the strawberry rhubarb crumb bars on a toaster oven tray lined with parchment paper or aluminum foil.
  3. Cover the bars loosely with foil to prevent the top from over-browning.
  4. Heat for about 8-12 minutes, or until the bars are warmed through and the crumb topping is slightly crisp.
  5. Let cool for a few minutes before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the strawberry rhubarb crumb bars in the air fryer basket, ensuring they are not overlapping.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.
  4. The crumb topping should be crisp and the fruit filling should be warm. Adjust time as needed based on your air fryer model.
  5. Allow to cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low to medium heat.
  2. Place the strawberry rhubarb crumb bars in the skillet, cover with a lid to trap the heat.
  3. Heat for about 5-7 minutes, checking occasionally to ensure the bars are warming evenly.
  4. The crumb topping should regain some crispness and the fruit filling should be warm.
  5. Remove from the skillet and let cool slightly before serving.

• Oven: Used to bake the crumb bars at a consistent temperature of 375°F (190°C).

• 9x13 inch baking dish: The container where the crumb bars will be baked.

• Mixing bowl: Used to combine the dry ingredients and later the fruit mixture.

• Measuring cups: Essential for measuring out the sugar, flour, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like baking powder and cornstarch.

• Pastry cutter: Helps to blend the cold butter into the flour mixture, creating a crumbly dough.

• Spatula: Useful for patting the dough into the baking dish and spreading the fruit mixture evenly.

• Knife: Needed to dice the strawberries and rhubarb.

• Cutting board: Provides a surface to safely dice the strawberries and rhubarb.

• Cooling rack: Allows the crumb bars to cool completely before cutting.

• Oven mitts: Protects your hands when handling the hot baking dish from the oven.

Prepare ingredients in advance: Dice the strawberries and rhubarb the night before and store them in the fridge to save time on the day of baking.

Use a food processor: Quickly blend the sugar, flour, and butter for the crumb mixture using a food processor instead of mixing by hand.

Line the baking dish: Use parchment paper to line the baking dish for easy removal and less cleanup.

Pre-measure dry ingredients: Measure out the sugar, flour, and cornstarch ahead of time and store them in separate containers.