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Easy Tangy Strawberry Rhubarb Crumble Bars Recipe with Vanilla Glaze

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These strawberry rhubarb crumble bars combine tangy rhubarb and sweet strawberries under a buttery crumble topped with a smooth vanilla glaze. Perfect for a quick, refreshing summer treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups (about 300g) fresh strawberries, hulled and chopped
  • 2 cups (about 250g) fresh rhubarb, chopped
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons milk (whole or 2%)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang and lightly grease the parchment.
  2. In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, and salt. Add cold cubed butter and cut into the dry ingredients using a food processor or pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.
  3. Scoop out about 1 ½ cups of the crumb mixture and set aside for topping. Press the remaining mixture evenly into the prepared pan to form a firm crust. Bake for 12-15 minutes until just starting to turn golden. Remove and let cool slightly.
  4. In a medium bowl, combine chopped strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until fruit is evenly coated and cornstarch is mixed well.
  5. Spread the fruit filling evenly over the warm crust without pressing down. Sprinkle the reserved crumble topping evenly over the filling.
  6. Bake for 35-40 minutes until topping is golden brown and filling is bubbling and thickened.
  7. While baking, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl. Add more milk if needed to achieve a thick but pourable glaze.
  8. Let bars cool completely in the pan on a wire rack (about 1 hour). Drizzle vanilla glaze over bars in thin ribbons. Chill briefly if desired to set glaze.
  9. Use parchment overhang to lift bars from pan. Cut into squares or rectangles with a sharp knife, wiping knife clean between slices.

Notes

Use fresh fruit if possible for best flavor. Thaw and drain frozen fruit well to avoid soggy bars. Chill butter cold before mixing to achieve perfect crumble texture. Pre-bake crust to prevent sogginess. Let bars cool fully before glazing to avoid melting glaze. Tent with foil if topping browns too quickly. Variations include gluten-free flour blends, vegan butter and plant milk substitutions, and adding spices or nuts for extra flavor and texture.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, vanilla glaze, summer dessert, easy dessert, fruit bars, quick dessert

Find it online: https://yumnode.com/easy-tangy-strawberry-rhubarb-crumble-bars-recipe-with-vanilla-glaze/