Everything you love about strawberry-rhubarb pie, in handheld bars.
The appearance of rhubarb at the market is the first sign of spring for me!
Or maybe its the vibrant red color of the stalks, which I just adore.
Irvin Lin
Strawberry-Rhubarb: A Classic Combo
Strawberry and rhubarb are such a classic combination.
The dough used for the crust also doubles as the crumble topping.
Dicing the rhubarb and strawberry means that the fruit easily turns into a jammy center filling.
Irvin Lin
Larger fruit chunks will take longer to cook, which can result in over-baking the crust.
No need to dig into the bars and ruin them (or your pan)!
The crust doubles as the crumble topping.
Irvin Lin
Larger pieces of fruit will lead to a chunkier filling.
Line the pan with parchment paper with the one inch of extra parchment paper hanging over the sides.
Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-sized bowl.
Irvin Lin
Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients.
The butter should be the size of small peas, but flat, not in chunks.
The dough will be crumbly.
Irvin Lin
Scoop 1 cup (about 170 g) of the crumbly dough and set it aside.
Spread it out evenly over the bottom crust.
Sprinkle the reserved crumbly dough over the fruit filling.
Irvin Lin
Cool completely in the pan until it reaches room temperature.
Serve at room temperature.
Store in the refrigerator in an airtight container for 2 to 3 days.
Irvin Lin
Irvin Lin
Irvin Lin
Irvin Lin
Irvin Lin
Irvin Lin
Irvin Lin
