Strawberry Rhubarb Crumb Bars
These Strawberry Rhubarb Pie Bars are one of my favorite summer desserts. Filled with fresh strawberries and rhubarb, these fruit crumb bars are irresistible.
Servings: 12 bars
Ingredients
Crust
- 2 cups all purpose flour
- 1 tsp salt
- 10 Tbsp butter, cold and cubed
- 4-5 Tbsp cold water
Filling
- 3 1/2 cups strawberries, hulled and quartered
- 2 1/2 cups rhubarb, cut into 1/2” pieces
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 tsp orange zest
- 2 tsp orange juice
- 1 1/2 tsp vanilla extract
- 3 Tbsp cornstarch
- 1/4 cup all purpose flour
Crumb Topping
- 1 1/4 cups all purpose flour
- 1 cup brown sugar
- 10 Tbsp butter, cold and cubed
Toppings
- Whipped Cream
- Ice Cream
Instructions
Crust
- In the bowl of a standing mixer (or in a large bowl if you are using a pastry cutter or a fork), mix flour and salt together.
- With your mixer on low (or with your pastry cutter/fork), work the butter into the flour mixture (a little at a time) until the mixture resembles coarse crumbs.
- Add in ice water, 1 Tbsp at a time, until the dough just comes together (I used approx. 5 Tbsp).
- Turn dough out onto a floured surface and form dough into a ball (or a disc), cover in plastic wrap and chill for at least 30 minutes.
Filling
- Preheat oven to 425 degrees.
- In a large bowl, mix strawberries, rhubarb, granulated sugar, brown sugar, salt and cinnamon together.
- Next, add in cornstarch, flour, orange zest, orange juice and vanilla extract. Mix together. Set aside.
Crumb Topping
- In a bowl, mix flour and brown sugar together. Using a fork or a pastry cutter, work the butter into the mixture, a little at a time until the mixture resebles coarse crumbs.
Assembly
- On a floured surface, roll out your dough into a large rectangle, slightly longer and wider than your sheet pan. Transfer dough to your sheet pan (I like to transfer the dough by loosely wrapping it around my rolling pin and then unrolling it over the sheet pan).
- Gently press dough down into the baking sheet. Remove any excess pie dough on the edges (leaving about 1/2” of overhang).
- Tuck the extra 1/2” of dough underneath the dough (this makes a thick outer crust edge), then crimp the edges of your pie.
- Pour filling into the crust, spreading it in an even layer.
- Top with the brown sugar crumb mixture, evenly spreading it over the filling.
- Bake pie at 425 degrees for 15 minutes.
- Turn the oven down to 375 degrees and bake for a remaining 40-45 minutes, or until the top is golden brown and the filling is starting to bubble. (If the pie edges start to brown too quickly, tent a piece of foil over the top of the pie.)
- Allow pie to cool before serving (the longer the pie cools, the thicker the filling will be).
- Cut into squares and serve with ice cream or whipped cream, if desired.
Notes
*You may substitute lemon juice and lemon zest for the orange zest/juice.