These sweet-tart crumb bars are a snap to throw together, and they will win over even the staunchest rhubarb-hater (is there such a person?).
Try tossing raspberries, strawberries or even diced apple into the rhubarb mixture instead of (or along with) the blueberries. You can also make these with only rhubarb—use four cups instead, and add a little extra sugar.
1. Preheat the oven to 375ºF and grease a 9×13 inch pan.
2. For the crust, stir together the sugar, flour, and baking powder. Mix in salt. Use a fork or pastry cutter (or your hands, but move quickly so you don’t melt the butter) to blend in the butter. Add the egg and squish. It’ll be crumbly, like a loose pie dough.
3. Pat half of the dough into the pan.
4. In another bowl, stir together the sugar, cornstarch, lemon zest and juice. Mix in the berries and rhubarb to coat. Sprinkle the filling over the crust.
5. Crumble the remaining dough over the berry layer.
6. Bake in the preheated oven for 45 minutes or so. The top should be LIGHTLY brown. Cool completely before cutting into squares (it’s hard, I know, but trust me, they’re better cold).
(Recipe adapted from Smitten Kitchen.)
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These bars are amazing! They were so easy to throw together…I took them to a Mother’s Day gathering this past weekend, and everyone loved them. I think the lemon really makes the fruit flavors pop. I will definitely be making these again!
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