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Strawberry Rhubarb Crumble Bars

Ingredients

For Crust and Crumble:

1 cup (100 g) gluten free old-fashioned rolled oats
1 cup (140 g) Cup4Cup Multipurpose Flour
1/2 cup (110 g) brown sugar, packed
¼ teaspoon (1 g) kosher salt
½ cup (55 g) unsalted butter, melted

For the Filling: 

1 cup (125 grams) small-diced rhubarb (from about 2 medium stalks)
1 cup (150 grams) small-diced strawberries
1 tablespoon (8 g) Cup4Cup Multipurpose Flour
1 tablespoon (15 g) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
Powdered sugar, for sprinkling

Instructions

  1. Preheat oven to 375°F. Line the bottom and two sides of an 8” x 8” or 9” x 9” pan with parchment paper. Lightly spray the pan with cooking spray.
  2. Mix oats, 1 cup Cup4Cup flour, brown sugar and salt in a small bowl. Pour the melted butter into the bowl and stir until a soft dough forms. Set aside 1/2 cup of the crumble mixture. Press the remaining crumb mixture evenly in the bottom of the pan.
  3. For the fruit filling, combine the diced rhubarb and strawberries with 1 tablespoon of Cup4Cup Multipurpose Flour, lemon juice and sugar. Toss to mix.
  4. Spread the fruit filling over the crust. Sprinkle the remaining crumble mixture evenly on top. Bake for about 30 – 40 minutes and until fruit is bubbly and the crumble topping is golden brown.
  5. Cool in the pan at room temperature or in the refrigerator. Cut into squares and sprinkle with powdered sugar before serving. Refrigerated bars are easier to cut.