Sweet Shortbread. Rhubarb & Strawberries. Crumble on-top
About this recipe:
- shortbread-like base; buttery, sweet, with oats
- simple filling; strawberries, rhubarb, corn starch and sugar
- crumble on-top is the same mix as the base (yay only two mixtures not three!)
- quick to make
- can be cut in bars or squares
The Method:
Three layers are made :
The base is made by creaming the butter into the flour, sugar, salt and oats mixture. Once there are no large chunks on butter, the egg yolk * gets add until the mixture holds its shape well. It should stay intact as a ball if you make one, thats when you know it is ready to be pressed into the base of a pre-lined or greased pan. Only press 2/3 into the base for the rest goes on-top!
Next, the rhubarb gets cut into small chunks along with the strawberries and tossed in a bowl with the granulated sugar, and corn starch. Once all coated evenly, it is poured into the base.
Lastly, the remaining 1/3 of the crumble base is sprinkled on-top and the bars are ready to be baked.
The Recipe:
| Bake time | Prep Time | Total Time |
| 15 mins | 30-35 mins | ~45-50 mins |
Strawberry Rhubarb Crumble Bars
Ingredients:
Bars:
- ½ cup unsalted butter, cold and chopped
- 1½ cups plain all purpose flour
- ⅓ cup granulated sugar
- ½ cup old fashioned rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg yolk
Filling:
- 1 cup strawberries, chopped
- 2-3 medium stalks rhubarb diced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Procedure:
Preheat the oven to 180 C (350 F) and pre-line or grease a 9 inch square pan.
In a medium mixing bowl whisk together the flour, sugar, oats, baking powder, and salt. Next, add cubes of the butter and use either a pastry blender, fork, or your fingers to combine the butter until small pea chunks remain. Add the egg yolk until evenly mix in.
once you can squeeze the dough into a ball and it hold *pictured above*, it is ready to be pressed into the pan. Press 2/3 of the mixture and leave the last third for the crumble on-top.
Next, cut the rhubarb and strawberries. dice the rhubarb stalks into even small/medium chunks about the same size as halved strawberries. In a small bowl combine the fruit with the sugar, and cornstartch until evenly coated; and place on-top of the base.
Lastly, sprinkle the last third of the base crumble mixture over-yop and it is ready to bake!
bake for ~35 mins until slightly golden
Enjoy!
Grapefruit Grace 
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