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Strawberry Rhubarb Crisp Bars
Ingredients
- 1 cup (80 grams) rolled oats
- 3/4 cup (95 grams) plus up to 2 T. (15 grams) extra all-purpose flour
- 1/2 cup (95 grams) light brown sugar
- Heaped 1/4 t. table salt
- 6 T. (85 grams) unsalted butter, melted
- 1 t. cornstarch (optional, but helps firm up the filling)
- 1 T. (15 ml) lemon juice
- 1 T. (15 grams) granulated sugar, divided - add more depending on sweetness of strawberries
- 3/4 cup (95 grams) small-diced rhubarb
- 1 cup (155 grams) small-diced strawberries
Instructions
- Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
- Mix oats, 3/4 cup flour, brown sugar and salt in bowl. Pour in melted butter stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of pan.
- Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 40 minutes, until fruit is bubbly and crisp portion is golden.
- Let cool in pan. Cut into squares. Store leftovers in fridge.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/