Rhubarb Strawberry Crumble Bars

Rhubarb Strawberry Crumble Bars are the perfect spring dessert, where tender, buttery cake meets sweet strawberries and tart rhubarb.

Here is what you need to know about rhubarb. It's in season from April through June. The stalks are edible but the leaves are toxic. When buying rhubarb, look for firm, blemish-free stalks. Store unwashed in the refrigerator for up to a week.

I absolutely love the combination of rhubarbs and strawberries, especially at this time of year when there is fresh rhubarb around. I love to compote or jam or bake cakes with it. Rhubarb has such a lovely tart fruity flavour to it, making it perfect to pair with sweet desserts like cakes, muffins, pies, tarts.....the list is endless!!

Ingredients:

For the streusel:

• 113g butter, melted 
• ¾ cup (175g) light brown sugar
• ¼ tsp salt
• 1¼ cup (188g) plain flour

For the Bars:

• 227g rhubarb, cut into ½" pieces
• 227g strawberries, hulled and sliced ¼" thick
• 2 tbsp light brown sugar
• 1½ cups (390g) plain flour, divided ¼ cup (65g) for fruits mixture
• ¾ tsp baking powder
• ½ tsp salt
• 185g butter, softened
• 1½ cup (195g) icing sugar
• 3 large eggs
• 1 tsp vanilla extract

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Grease a 9" square baking pan and line with baking paper, leaving 2" overhang on 2 sides. Grease and flour baking paper and pan, tapping out the excess flour. Set aside.

For the streusel: Whisk together the melted butter, brown sugar and salt. Add flour and with a rigid pastry cutter or fork, until large crumbs form. Refrigerate until ready to use.

For the Bars: Using a stand mixer, beat butter and icing sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in the vanilla extract, then flour mixture. Spread batter in prepared pan. 

In a medium bowl. combine rhubarb, strawberries, brown sugar and ¼ cup (65g) plain flour until well combine. Spread the rhubarb and strawberries mixture to the prepared batter, then top with prepared streusel. 

Bake until golden and the skewer inserted in the centre of the cake comes out with just a bit of moist crumbs attached, about 50-60 minutes. Let it cool completely in pan and using the baking paper overhang, lift cake from pan. Cut into bars and dust with icing sugar. Serve as is, or with some freshly whipped and sweetened cream.......so lovely