Strawberry Rhubarb Crumble Bars Recipe
By well-liked request: Strawberry Rhubarb Crumble Bars!
I did a ballot on Instagram final week asking which strawberry rhubarb dessert I ought to make. In the event you have been one of many many who voted for crumble bars – you win! Properly, truly, I win too, as a result of these have been yummy.
This recipe is tremendous simple as a result of the crust and the crumble topping are one and the identical. It’s a gluten free mixture of oats, nuts, brown sugar, flax, and cinnamon. Pulse it collectively in a meals processor and press 2/three of it into the pan to kind a crust. Save the remainder to make use of because the crumble on high!
The strawberries and rhubarb are combined with lemon juice, vanilla, and only a contact of maple syrup. I don’t prefer to sweeten my fruit an excessive amount of as a result of I just like the sweetness of the fruit itself to essentially shine.
Assemble and bake! The toughest (but very obligatory) half is letting them cool fully earlier than slicing and consuming.
Except you’re serving these all on the identical day, retailer the rest of the bars within the fridge. Take pleasure in!
Strawberry Rhubarb Crumble Bars
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1 teaspoon cornstarch
- ½ teaspoon lemon juice
- ½ teaspoon maple syrup
- ¼ teaspoon vanilla
- ⅔ cup complete rolled oats, plus extra for garnish
- ⅔ cup chopped walnuts
- ½ cup almond flour
- ½ cup brown sugar
- ¼ cup floor flaxseed
- 1 teaspoon cinnamon
- heaping ¼ teaspoon sea salt
- 2 tablespoon agency coconut oil, extra for greasing
- 1½ tablespoons water
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Calmly spray the uncovered pan sides with nonstick cooking spray.
- Make the fruit filling: In a medium bowl, combine collectively the strawberries, rhubarb, cornstarch, lemon juice, maple syrup, and vanilla.
- Make the crumble: In a meals processor, mix the oats, nuts, almond flour, brown sugar, flaxseed, cinnamon, and salt and pulse till simply mixed. Add the coconut oil and pulse once more. Add the water and pulse once more. Press ⅔ of the crumble into the baking pan to kind a crust. Bake 20 to 25 minutes or till golden brown and agency. Take away from the oven and let cool for 15 minutes.
- Unfold the fruit filling over the crust, sprinkle with the remaining crumble, and garnish with some rolled oats. Bake for a further 20 minutes, or till the fruit is tender and the crumble topping is frivolously crisp. Let cool fully earlier than slicing. If not serving the identical day, retailer the bars coated within the fridge.
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