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-inch pieces
- 2 cups sliced rhubarb, chopped in ½-inch 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 the flour, granulated sugar, brown sugar, baking powder, salt, and orange or lemon zest together.
- Add the cold cubed butter to the dry ingredients and cut it in until the mixture resembles small peas.
- Incorporate the beaten egg, blending until the mixture can be clumped together, though it will still be crumbly. Press half of the mixture into the bottom of the prepared pan.
- In another bowl, combine the strawberries, rhubarb, cornstarch, and granulated sugar. Spread this mixture evenly over the crumb base.
- Sprinkle the remaining crumb mixture over the berry filling, clumping it together as needed.
- Bake until the topping is golden brown and the fruit is bubbling, about 50-60 minutes. Let cool completely before slicing.
Notes
Serve warm with vanilla ice cream for a delicious treat.
Store in the fridge for up to 5 days to maintain freshness.
Ensure rhubarb is tender and shop for firm strawberries for the best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- 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.