Strawberry Rhubarb Crumb Bars

Name: Strawberry Rhubarb Crumb Bars
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 2/3 cups all-purpose white flour; 1 2/3 cups old-fashioned rolled oats; 1 cup sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup unsalted butter (1 1/2 sticks, very soft but not melted); 1/4 cup sugar; 2 1/2 tablespoons cornstarch; 2 1/2 cups rhubarb pieces (3/4-to-1-inch-long, fresh or frozen (thawed and drained)); 1 1/4 cups strawberry jam or preserves; 1/4 teaspoon ground cinnamon; 1/8 teaspoon orange zest (finely grated, optional); 1 large egg (lightly beaten with 1 1/2 teaspoons water)

A classic American bar cookie featuring a tangy rhubarb-strawberry filling and a crisp oatmeal topping.

1h 15m

Easy

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Ingredients

all-purpose white flour 1 2/3 cups

old-fashioned rolled oats 1 2/3 cups

sugar 1 cup

ground cinnamon 1/2 teaspoon

salt 1/4 teaspoon

unsalted butter (1 1/2 sticks, very soft but not melted) 3/4 cup

sugar 1/4 cup

cornstarch 2 1/2 tablespoons

rhubarb pieces (3/4-to-1-inch-long, fresh or frozen (thawed and drained)) 2 1/2 cups

strawberry jam or preserves 1 1/4 cups

ground cinnamon 1/4 teaspoon

orange zest (finely grated, optional) 1/8 teaspoon

large egg (lightly beaten with 1 1/2 teaspoons water) 1

Instructions

Preheat and Prepare Pan

Preheat the oven to 350 degrees F. Generously grease a 9-by-13-inch glass baking pan or coat with nonstick spray.

Make the Filling

In a medium, heavy, nonreactive saucepan, stir together the sugar and cornstarch until well blended. Stir in the rhubarb, jam or preserves, cinnamon, and orange zest, if using. Bring to a simmer, stirring, over medium-high heat. Cook, stirring, for 3 to 6 minutes, or until the rhubarb softens just slightly (fresh rhubarb will take longer than thawed frozen). Set aside.

Make the Crumb Mixture

In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon, and salt. Add the butter and stir or knead with your hands until the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture.

Bake the Bottom Crust

Bake in the middle of the oven for 13 to 16 minutes, or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer.

Top and Bake Again

Stir together the reserved crumb mixture and 2 1/2 tablespoons of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture, if needed. Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips. Bake in the middle of the oven for 35 to 40 minutes, or until the streusel is nicely browned and the filling is bubbly. Transfer the pan to a wire rack and let stand until completely cooled.