Strawberry Rhubarb Crumble Bars – EASY & TART
These tangy and sweet Strawberry Rhubarb Crumble Bars combine the vivid flavors of strawberries and rhubarb with a crumbly topping. Ideal for family gatherings or casual treats, they are baked to golden perfection for a perfect balance of texture and flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup strawberry-rhubarb jam
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper for easy removal
- In a mixing bowl, combine the flour, sugar, and salt. Stir well to mix the dry ingredients
- Cut in the cold, cubed butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs
- Press half of the crumb mixture into the bottom of the prepared baking pan evenly. Bake in the preheated oven for 10 minutes
- After pre-baking, remove from the oven and spread the strawberry-rhubarb jam evenly over the crumb base
- Sprinkle the remaining crumbs evenly over the top of the jam
- Bake for an additional 25-30 minutes or until the top is golden brown
- Allow to cool completely in the pan on a wire rack before cutting into bars
Notes
Ensure your butter is cold; this helps create a flaky texture in the crumble
Don’t skimp on pressing the crumb mixture into the pan; a solid base helps hold the bars together
When spreading the jam, consider warming it slightly to make it easier to spread without tearing the base
Let the bars cool completely for easier slicing; if they’re warm, they may crumble
Use fresh strawberries and rhubarb when possible for the best flavor, but quality jam works well for convenience
Replace half of the jam with homemade or store-bought blueberry or raspberry jam for a different flavor profile
Add a sprinkle of cinnamon or nutmeg to the crumb mixture for warmth
For a healthier option, swap some butter with an oil or use a reduced-sugar jam
Don’t skimp on pressing the crumb mixture into the pan; a solid base helps hold the bars together
When spreading the jam, consider warming it slightly to make it easier to spread without tearing the base
Let the bars cool completely for easier slicing; if they’re warm, they may crumble
Use fresh strawberries and rhubarb when possible for the best flavor, but quality jam works well for convenience
Replace half of the jam with homemade or store-bought blueberry or raspberry jam for a different flavor profile
Add a sprinkle of cinnamon or nutmeg to the crumb mixture for warmth
For a healthier option, swap some butter with an oil or use a reduced-sugar jam