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- 1 cup all-purpose flour - 1 cup rolled oats - ½ cup brown sugar, packed - ½ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon sea salt - ½ cup unsalted butter, melted and slightly cooled - 2 cups fresh strawberries, hulled and diced - 2 cups rhubarb, trimmed and chopped into small pieces - 1 tablespoon cornstarch - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon pure vanilla extract The ingredients for my Strawberry Rhubarb Crisp Bars are simple and fresh. The dry ingredients form the base. The all-purpose flour and rolled oats give the bars a nice texture. I use brown sugar and granulated sugar for just the right sweetness. Baking powder helps the bars rise, while sea salt balances the flavors. For the wet ingredients, I melt unsalted butter first. This adds richness to the crust. Fresh strawberries and rhubarb are the stars of the show. Their tartness and sweetness complement each other. Cornstarch helps thicken the fruit mixture so it doesn't get too runny. Fresh lemon juice brightens the flavors, while vanilla extract adds warmth. Using these fresh, quality ingredients makes all the difference. They create a tasty summer treat that everyone will love! - Preheat your oven to 350°F (175°C). - Lightly grease a 9x9-inch baking pan with butter or line it with parchment paper. - In a large bowl, mix together the flour, oats, brown sugar, granulated sugar, baking powder, and sea salt. Stir it well to combine everything. - Pour the melted butter into the dry mix. Use a fork or your fingers to blend it until it looks like coarse crumbs. - Take half of this crumb mixture and press it firmly into the bottom of the baking pan. Make sure it forms an even layer. - In another bowl, toss the diced strawberries and chopped rhubarb. - Add the cornstarch, lemon juice, and vanilla extract. Mix it all until the fruit is evenly coated. - Spread this fruit mixture over the crust layer in the baking pan. - Sprinkle the remaining crumb mixture generously over the top of the fruit. - Place the pan in the oven and bake for 30-35 minutes. Look for a golden brown topping and bubbling fruit around the edges. - After baking, let it cool in the pan for at least 15 minutes before slicing into bars. This helps the layers set just right. - Ensuring even baking: To help your bars bake evenly, spread your crust and topping evenly. Use a spatula to press it down flat. This will give you a nice, even layer. - Checking for doneness: Look for a golden-brown top and bubbling fruit. Use a toothpick in the center to check for crumbs. If it comes out clean, your bars are ready! - Avoiding a soggy crust: To prevent sogginess, make sure your fruit is not too watery. Drain any excess juice from the strawberries and rhubarb before mixing. This keeps your crust firm and delicious. - Best served warm or at room temperature: I love these bars fresh from the oven. If you let them cool for 15 minutes, they slice better. They also taste great at room temperature! - Topping ideas: For a fun twist, sprinkle powdered sugar on top. You can also add a scoop of ice cream or whipped cream. These toppings make your bars a real treat! {{image_4}} You can easily make this treat gluten-free. Use almond flour or coconut flour instead of all-purpose flour. These choices give a great taste. For oats, pick certified gluten-free oats. They add texture without any gluten. Want to spice things up? Add a pinch of cinnamon or nutmeg. These spices add warmth and depth. You can also mix in other fruits. Blueberries or peaches pair well with strawberries and rhubarb. They add extra flavor and color to the bars. If you want a vegan version, swap the butter for coconut oil or vegan butter. Both work well and keep the bars rich. You can use maple syrup or coconut sugar in place of regular sugar. These options keep your treat plant-based and delicious. You can store leftover strawberry rhubarb crisp bars at room temperature. Keep them in an airtight container. This way, they stay fresh for up to three days. If you want to keep them longer, refrigerate them. Just make sure to cover them well so they don’t dry out. To enjoy these bars later, freezing is a great option. First, let the bars cool completely. Then, wrap them tightly in plastic wrap or aluminum foil. Place them in a freezer bag or container. They will stay good for up to three months in the freezer. When you're ready to eat them, thaw the bars overnight in the fridge. If you want them warm, reheat them in the oven at 350°F for about 10 minutes. This will make the topping crisp again and warm the fruit filling. Enjoy your sweet treat anytime! You can tell the bars are done when the topping is golden brown. The fruit should bubble up around the edges. This bubbling shows that the filling is hot and ready. Keep an eye on them during the last few minutes of baking. Yes, you can use frozen fruit. Just make sure to thaw and drain excess liquid first. This helps keep the bars from getting too soggy. Frozen fruit might take a bit longer to bake, so check for doneness. To cut the bars, let them cool for at least 15 minutes. Use a sharp knife for clean cuts. You can also use a ruler to measure even squares. This helps with serving and makes them look nice. These bars can last up to five days in the fridge. Store them in an airtight container. Keep them away from strong odors, as they can absorb those flavors. Yes, you can substitute the sugar. Try using coconut sugar or a sugar alternative like stevia. Just remember that the taste and texture might change slightly. Adjust to your liking for the best results. In this post, we covered how to make delicious Strawberry Rhubarb Crisp Bars. We looked at all the ingredients, from the dry to the wet ones. I explained each step, from preparing the pan to baking. We even talked about tips, fun variations, and how to store them. These bars are tasty and easy to share. Experiment with flavors and enjoy them warm. Remember, baking is all about fun and trying new things! Happy baking!

Strawberry Rhubarb Crisp Bars

Satisfy your sweet cravings with these delicious Strawberry Rhubarb Crisp Bars! Bursting with fresh strawberries and rhubarb, these easy-to-make bars feature a buttery, crumbly topping that’s irresistible. Perfect for dessert or a sweet snack, they’re sure to impress. Ready in just 50 minutes, you’ll love the delightful combination of flavors. Click through to explore this recipe and treat yourself to a slice of summer goodness!
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Ingredients
  

1 cup all-purpose flour

1 cup rolled oats

½ cup brown sugar, packed

½ cup granulated sugar

½ teaspoon baking powder

½ teaspoon sea salt

½ cup unsalted butter, melted and slightly cooled

2 cups fresh strawberries, hulled and diced

2 cups rhubarb, trimmed and chopped into small pieces

1 tablespoon cornstarch

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking pan with butter or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the all-purpose flour, rolled oats, packed brown sugar, granulated sugar, baking powder, and sea salt. Stir the mixture thoroughly to ensure an even distribution of ingredients.

      Gradually pour the melted butter into the dry ingredients, mixing with a fork or your fingers until the mixture resembles coarse crumbs. Take half of this crumbly mixture and press it firmly into the base of the prepared baking pan to form an even layer.

        In a separate bowl, toss together the diced strawberries and chopped rhubarb. Add the cornstarch, lemon juice, and vanilla extract to the fruit, mixing well until everything is evenly coated.

          Spread the prepared strawberry-rhubarb mixture evenly over the crust layer in the baking pan. Finish by sprinkling the remaining crumb mixture generously over the top of the fruit.

            Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the topping turns a beautiful golden brown and you can see the fruit bubbling around the edges.

              Once baked, carefully remove the pan from the oven and allow it to cool in the pan for at least 15 minutes before slicing into bars. This will help the layers set properly.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 bars

                  - Presentation Tips: For a delightful serving suggestion, enjoy the bars warm or at room temperature, lightly dusted with powdered sugar. Pair with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a truly indulgent treat!