Strawberry-Rhubarb Crumb Bars

Strawberry-Rhubarb Crumb Bars

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.2
  • Total Fat: 12.4 g
  • Cholesterol: 30.7 mg
  • Sodium: 172.5 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Strawberry-Rhubarb Crumb Bars calories by ingredient
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Introduction

Adapted from the blog "I'll Have What She's Having" - http://iwantthepie.wordpress.com/2010/06/2
7/raspberry-crumb-bars/. Even though I totally flaked out and forgot to bake the bottom crust for this (turns out you don't need to!), and the filling bubbled up like nothing else, the whole thing sets up as it cooled!

Strawberries are Ontario grown, rhubarb from my backyard behemoth!
Adapted from the blog "I'll Have What She's Having" - http://iwantthepie.wordpress.com/2010/06/2
7/raspberry-crumb-bars/. Even though I totally flaked out and forgot to bake the bottom crust for this (turns out you don't need to!), and the filling bubbled up like nothing else, the whole thing sets up as it cooled!

Strawberries are Ontario grown, rhubarb from my backyard behemoth!

Number of Servings: 12

Ingredients

    1/2 lb chopped strawberries
    10 oz chopped rhubarb
    2 tbsp honey
    1/3 cup water, divided
    1 1/2 tbsp tapioca flour
    zest and juice of 2 limes
    1 1/2 cup whole wheat flour
    1 1/4 cup quick (not instant) oats
    1/2 cup packed brown sugar
    1/2 tsp salt
    1/2 tsp baking powder
    1/2 tsp baking soda
    1 tsp cinnamon
    6 oz (3/4 cup) butter, slightly soft but still cool

Directions


In a small pot, combine strawberries, rhubarb, honey and 3 tbsp water. Bring to a simmer.
Cook 10 minutes, until falling apart and thick.
Whisk together remaining water and tapioca flour in a small dish, then stir into the strawberry mixture and cook until mixture thickens.
Remove from heat, stir in zest and juice and allow to cool 30 minutes.
Preheat oven to 375F.
In a bowl, combine flour, oats, sugar, salt, baking powder, baking soda and cinnamon.
Cut the butter into the mixure with a pastry cutter or your fingers until crumbly.
Press half into a lined 8" pan.
Top with cooled strawberry puree and cover with the remaining crumbled mixture, pressing down gently.
Bake 35 minutes on the bottom rack of the oven.
Let cool completely before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    I love rhubarb so used all rhubarb it was great and a bit lower calorie ! - 2/8/17

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  • Incredible!
    1 of 1 people found this review helpful
    I didn't have any tapioca flour, so I used corn starch, and I used two packets of True Lime since I didn't have fresh limes. These are SO good! The only way to improve them is to maybe add some nuts. I served them to a group last night, and I had a leftover bar for breakfast this morning. :-) - 5/24/14

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  • Very Good
    tasty - 5/27/20

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  • Careful with the sugar - 5/8/20

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  • These are great but the strawberries are not included in the nutritional breakdown nor in the calorie count so be sure to add extra for them. - 5/7/20

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