I made these strawberry-rhubarb crumb bars last week, and I am sad that it took me so long to post the recipe. Last week I didn't receive any rhubarb from my CSA, but you still might be able to find it somewhere at the farmer's market. This recipe is adapted from Everyday Food's May 2009 issue of rhubarb crumb bars. I simply added more rhubarb and threw in some strawberries and oats. If you have to wait until next year to make this recipe, don't worry. The streusel on top is the best I have ever made (and so simple), that I would recommend using it for other fruit crisps or cobblers.
Here are the ingredients for Strawberry-Rhubarb Crumb Bars, adapted from Everyday Food's May 2009:
-6 tablespoons unsalted butter, melted. Plus more for pan.
-1 cup all-purpose flour, spooned and leveled. Plus more for pan.
-1/2 cup light brown sugar, packed
-1/4 teaspoon salt
For the cake:
-2 stalks rhubarb, chopped into 1/2 inch pieces
-1 pint strawberries, hulled and quartered
-1 tablespoon light brown sugar
-3/4 cup all-purpose flour, spooned and leveled
-1/4 cup rolled oats
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup (1 stick) unsalted butter, room temperature
-1 cup confectioner's sugar
-2 large eggs
-1/2 teaspoon pure vanilla extract
Begin by making the streusel. Melt the 6 tablespoons of butter and combine with brown sugar and salt. Add 1 cup flour and mix with a fork until large crumbs form. Place in refrigerator until ready to use.
Preheat the oven to 350 degrees. Prepare an 8 inch square baking pan by buttering and flouring and then lining with parchment paper - leaving a two inch overhang. Then butter and flour the parchment, tapping off the excess flour. I just used my 10 inch spring form pan and it worked just fine.
Now make the cake. Chop rhubarb and strawberries. In a medium bowl combine fruit, 1/4 cup flour, and brown sugar.
In another bowl whisk together remaining 1/2 cup flour, oats, baking powder, and salt.
In a large bowl, beat butter and confectioner's sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Reduce speed to low and add vanilla and then flour mixture.
Spread cake batter evenly on bottom of pan, then add the fruit mixture and top with streusel.
Place in oven and bake until cake is golden and when you insert a toothpick in center, moist crumbs are attached, about 45 to 50 minutes. Allow cake to cool completely, and then using the parchment edges, lift from pan and cut into squares.
This is great for dessert or even breakfast.
For original recipe without the strawberries, click here.