Ingredients
Scale
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon orange or lemon zest
- 1 cup salted butter, cold and cubed
- 1 large egg, lightly beaten
- 3 cups sliced strawberries, chopped in ½-in pieces
- 2 cups sliced rhubarb, chopped in ½-in pieces
- ½ cup granulated sugar
- 4 teaspoons cornstarch
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish and line it with parchment paper.
- In a large bowl, mix together flour, granulated sugar, brown sugar, baking powder, salt, and orange or lemon zest.
- Cut the cold cubed butter into the dry mixture using a fork or pastry blender until it resembles small peas.
- Add the beaten egg and blend until combined, forming a crumbly mixture. Press half into the bottom of the prepared baking dish.
- In another bowl, toss the sliced strawberries, rhubarb, cornstarch, and granulated sugar together. Spread this mixture over the crumb base.
- Clump together the remaining crumb mixture and sprinkle it evenly over the top of the strawberry rhubarb filling.
- Bake for 50-60 minutes until the topping is golden brown and the fruit is bubbling. Allow to cool completely before slicing.
Notes
For best results, serve warm with vanilla ice cream.
Store in the refrigerator for up to 5 days for freshness.
Cut into bars after cooling for easier serving.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.