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Strawberry Rhubarb Crumb Bars

6/6/2012

 
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I breathed a large sigh of relief when I finished off the "on their way to being bad" strawberries by baking them into a cake. Whew. I'm done baking for a bit, I thought. The next day, my husband walked in with a pound of rhubarb from a friend. Naturally, I went out and bought more strawberries because I always think about strawberries when I see rhubarb. I think that rhubarb is pretty tart/sour, so the sweetness of strawberries pairs nicely with it.  

This is my favorite crumb bars recipe, and it's easily adaptable with whatever type of fruit you have on hand (Is rhubarb a fruit? I'm thinking it's a veggie.). Anyway, instead of using all strawberries in these bars like I usually do, I replaced half the amount with rhubarb. The almond in the dough really adds that extra punch that these need, and the bonus is you can have these in the oven in a few minutes. People will think you slaved all day in your kitchen. Usually I halve this recipe and make it in a 9x9 dish, but I had a lot of rhubarb to get through, and I still have more to use in the freezer. I'm thinking muffins next. 

Strawberry Rhubarb Crumb Bars Recipe
Makes a 9x13 pan
Print this recipe

3 cups all purpose flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup shortening
2 eggs
1 teaspoon almond extract
1 tablespoon cornstarch
2 cups strawberries, cut into pieces
2 cups rhubarb, cut into pieces

Preheat your oven to 375 degrees and grease a 9x13 baking dish.

In a large bowl, stir together the flour, 1 cup of the sugar, baking powder, salt, and cinnamon. Add in the shortening and mix with a pastry cutter, fork, or two knives until the mixture resembles coarse crumbs. Add the eggs and almond extract. Press 2/3 of the mixture into a greased 9x13 pan.

In another bowl, combine the remaining 1/2 cup sugar and the cornstarch. Stir together. Add in the strawberries and rhubarb and gently stir until coated. Spoon these over the crust. Sprinkle the remaining crumbs over the strawberries/rhubarb. 

Bake for 40-50 minutes or until bubbly and golden brown. Remove from oven and let cool completely before serving. 

Note: You can use frozen strawberries and/or rhubarb for this recipe, but do not thaw before using. 

Source: Barely adapted from Taste of Home 
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Laura link
6/6/2012 11:21:17 pm

These sound absolutely delicious!

Jessica@A Kitchen Addiction link
6/6/2012 11:37:39 pm

Love, love, love strawberry rhubarb bars!

Stephie @ Eat Your Heart Out link
6/7/2012 02:33:53 am

Lord Almighty, I love me some rhubarb. I'm one of those weirdos that actually loves it best just on it's own, but these bars look awesome. I love the almond extract. Perfect!

kale link
6/7/2012 02:37:23 am

I just read your "Welcome" note and discovered you are a fellow high-altitude cook! I am living in Quito (9,200 ft elevation) so I appreciate how tricky baking can be and the need to adjust the cooking time! Thanks for the recipes!

Peggy link
6/7/2012 04:06:03 am

Strawberry and Rhubarb are a classic combination! I love that you combined them to make a wonderful crumb bar =)

Lauren Grier (Climbing Grier Mountain) link
6/7/2012 07:39:43 am

Droooooool…..these crumb bars look off the charts!

P.S I think rhubarb is a veggie too!

steph link
6/7/2012 08:05:40 am

You have no idea how badly I want one of these!!

Carolyn link
6/7/2012 08:21:13 pm

Strawberry rhubarb is one of my all-time favourite food combos. Great looking bars!

Baker Street link
6/7/2012 09:02:34 pm

Strawberry rhubarb is such an irresistible combination. These bars look fantastic! :)

Anna {hiddenponies} link
6/8/2012 02:35:34 am

Whenever I think I'll take a little baking break something happens that makes me turn the oven right back on! These look totally worth it - fresh rhubarb is something you could never turn down!

Debra Kapellakis
6/10/2012 01:10:35 am

mouth watering photo's

Leslie link
6/12/2012 12:17:29 am

These strawberry rhubarb crumb bars look wonderful!

Mello
6/12/2012 11:44:44 am

Hubby made these yesterday with rhubarb from our garden....they are wonderful. He will make another pan for the father's day party we will be attending.

Shanna
1/27/2013 10:56:12 am

These turned out really good. I will def be making again. Strawberry and rhubarb together is the perfect combination.


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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