Strawberry Rhubarb Crisp Bars
Spring's finest pair in a grab-and-go dessert bar.
Strawberry Rhubarb Crisp Bars
Ingredients
- 3/4 cup brown sugar, packed
- 2 cups rolled oats
- 1 cup all-purpose flour
- 3/4 cup butter, chilled and cut into 1/2" pieces
- 4 cups strawberries, diced
- 3 cups rhubarb, chopped
- 2 tablespoons cornstarch (see note)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
Preparation
- Preheat oven to 350°F and line a 9x13-inch baking sheet with parchment paper. Set aside.
- In a large bowl, combine brown sugar, oats, and flour until mixed. Add butter and mix with a pastry cutter or your hands until combined but crumbly.
- Set aside 1 cup of the crumble mixture. Press remaining mixture firmly into bottom of prepared pan. Bake 10 minutes.
- In a bowl, stir together strawberries, rhubarb, cornstarch, sugar, and salt. Spoon mixture over baked crust and top with remaining oat crumble mixture.
- Bake until filling is bubbly and thick and top is golden brown, 40-45 minutes.
- Let cool completely before slicing and serving. Enjoy!
- Note: If using frozen rhubarb, increase cornstarch to 1/4 cup.