Strawberry-Rhubarb Crisp Bars

By garciamoss

Ingredients

• 1 cup (80 grams) rolled oats
• 1/2 cup + 2 tablespoons (80 grams) all-purpose flour
• 1/2 cup (95 grams) light brown sugar
• Heaped 1/4 teaspoon table salt
• Heaped 1/8 teaspoon baking soda
• 6 tablespoons (85 grams) unsalted butter, melted
• 1 teaspoon cornstarch (optional, but helps firm up the filling)
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 grams) granulated sugar, divided
• 1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
• 1 cup (155 grams) small-diced strawberries
• Powdered sugar, for decoration, if desired

Details

Adapted from smittenkitchen.com

Preparation

Step 1

Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.

Place oats, flour, brown sugar, salt and baking soda in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. Set 1/2 cup of this crumble aside. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.

Let cool in pan and cut into squares. Sprinkle with powdered sugar, if desired. Store leftovers in fridge.