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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
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@idhttps://12tomatoes.com/strawberry-rhubarb-crisp-bars/#recipe
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nameStrawberry Rhubarb Crisp Bars
descriptionSpring's finest pair in a grab-and-go dessert bar.
urlhttps://12tomatoes.com/strawberry-rhubarb-crisp-bars
inLanguageen-US
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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
  1. Preheat oven to 350°F and line a 9x13-inch baking sheet with parchment paper. Set aside.
  2. 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.
  3. Set aside 1 cup of the crumble mixture. Press remaining mixture firmly into bottom of prepared pan. Bake 10 minutes.
  4. In a bowl, stir together strawberries, rhubarb, cornstarch, sugar, and salt. Spoon mixture over baked crust and top with remaining oat crumble mixture.
  5. Bake until filling is bubbly and thick and top is golden brown, 40-45 minutes.
  6. Let cool completely before slicing and serving. Enjoy!
  7. Note: If using frozen rhubarb, increase cornstarch to 1/4 cup.
Spring's finest pair in a grab-and-go dessert bar.
Course: Dessert

Recipe adapted from The Recipe Rebel.

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Strawberry Rhubarb Crisp Bars

Spring's finest pair in a grab-and-go dessert bar.

Strawberry Rhubarb Crisp Bars

5 from 1 votes
Cuisine: American
Servings: Serves 10
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. Preheat oven to 350°F and line a 9x13-inch baking sheet with parchment paper. Set aside.
  2. 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.
  3. Set aside 1 cup of the crumble mixture. Press remaining mixture firmly into bottom of prepared pan. Bake 10 minutes.
  4. In a bowl, stir together strawberries, rhubarb, cornstarch, sugar, and salt. Spoon mixture over baked crust and top with remaining oat crumble mixture.
  5. Bake until filling is bubbly and thick and top is golden brown, 40-45 minutes.
  6. Let cool completely before slicing and serving. Enjoy!
  7. Note: If using frozen rhubarb, increase cornstarch to 1/4 cup.