Strawberry Rhubarb Crumble Bars

Strawberry and rhubarb are a classic combination and one I have always adored. These crumble bars take me back to having strawberry rhubarb pie and homemade jam made fresh from my grandparent’s garden. These crumble bars are a combination of the two and are the perfect ode to spring. Chewy, sweet, and tart they are a great way to celebrate all spring has to offer! The tartness of the rhubarb intensifies the sweetness of the strawberries making for a winning combination every time. Rhubarb is actually a vegetable, but is often used more like a fruit in desserts and sweet treats. As tempting as it is to have these straight out of the oven, be sure to cool and chill them before cutting and serving. The jam-like filling needs to cool and completely set, otherwise you will have quite a mess on your hands. I know you will enjoy this, not too sweet treat, and even make some memories of your own. Try this tried-and-true old-fashioned pairing today, what are you waiting for?

Strawberry Rhubarb Crumble Bars

Serves 9
Prep: 20 min
Cooking: 25 min
Cooling: 2 hours
Total: 2 hours 45 min  
Beginner

Ingredients:

For filling:

2 ½ cups strawberries, sliced 

3 cups rhubarb, chopped 

½ cup honey

1 Tbsp. lemon juice (½ large lemon) 

 

For Crust & Crumble: 

2 cups almond flour 

⅓ cup coconut flour 

½ tsp. baking soda

¼ tsp. salt 

⅓ cup butter or coconut oil 

⅓ cup honey

1 Tbsp. lemon juice (½ large lemon)

  Method Of Prep:

1. Gather and prep ingredients.
2. Preheat your oven to 350°F and line an 8×8 or 9×9 square pan with parchment or grease with butter or coconut oil and set aside.
3. In a medium pot add strawberries, rhubarb, honey and 1 Tbsp. lemon juice.
4. Place over medium high heat and bring to a boil, stirring occasionally. The goal is to make a jam like fruit filling.
5. Let it reduce until it starts to resemble jam consistency for 10-15 minutes.
6. Next, set up your high-speed blender and blend the jam until smooth, set aside.
7. In a medium bowl, add almond flour, coconut flour, baking soda, and salt.
8. Mix until combined, set aside.
9. In your stand mixer or with an electric mixer cream together butter, honey, and juice.
10. Slowly add the dry mixture to the wet in 2-3 parts until fully combined.
11. Place ⅔ of the dough into the bottom of your dish. Gently press into a single even layer.
12. Pre bake the crust for 12-15 minutes or until beginning to brown.
13. Remove from the oven. Pour jam mixture onto bottom crust.
14. Crumble remaining dough over the top of the jam.
15. Bake for 20-25 minutes or until set and golden brown. If the crumble on top is browning too quickly, cover with foil.
16. Remove from the oven and allow to cool for an hour at room temperature and one hour in the fridge before cutting and serving.
17. Serve immediately and enjoy! Be sure to refrigerate any leftovers.

Nutrition Facts: (1 square each)
Calories- 341
Carbs- 38.5 g
Fat- 20.1 g
Protein- 6.8 g