Description
These Strawberry Rhubarb Crisp Bars are a sweet and tangy treat with a buttery oat crust and crumbly topping, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 2/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, mix flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture is crumbly.
- Press two-thirds of the oat mixture into the bottom of the prepared pan to form the crust.
- In another bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla. Toss until well coated.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the fruit layer.
- Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.
- Let cool completely before slicing into bars. Chill for easier cutting.
Notes
- Use fresh or frozen fruit, but thaw and drain frozen fruit first.
- Add a scoop of vanilla ice cream for an extra treat.
- Bars can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 14g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg