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Strawberry Rhubarb Crumb Bars

1/2 c. butter, melted, plus room temperature butter for pan
3/4 cup light brown sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 pound rhubarb (cut into 1/2" pieces)
1/2 pound Harvest Haven strawberries, thawed
2 tablespoons light brown sugar
1 1/2 cups all-purpose flour (divided)
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter (at room temperature)
1 1/2 cups powdered sugar (plus more for dusting finished bars)
3 large Harvest Haven eggs
1 teaspoon pure vanilla extract

Preheat oven to 350° F. Butter a 9” square baking pan and line with parchment paper, leaving a 2” overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside.


Whisk together the butter, brown sugar, and salt. Add flour and cut with a rigid pastry cutter or fork until large crumbs form. Refrigerate until ready to use.


In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel.

Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream…so lovely!

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