April 13, 2014

Rhubarb and Strawberry Crumb Bars


Believe it or not, these crumb bars are delicious. It's fact, plain and simple. A friend in work tasted some and said it tasted like a fairy had farted in her mouth. Obviously I had to tell you this-have you ever heard someone say that before?! What a fantastic way to describe something....this girl's got a stunning way with descriptive imagery. 

I'm taking it as a compliment. Apparently fairy farts taste like rhubarb and strawberry crumb bars.  Who knew?


Baked goods like these crumb bars do all the right things for me-they're everything I want. They marry two flavours together beautifully: rhubarb and strawberry. One's a little sweet and one's a little tart and together they make sense. 

These bars also scream SPRING with rhubarb and strawberries coming into season. 


I always love anything that is layered. You can see this from these Salted Caramel Squares, this Toffee Apple Cake and this Apricot and Amaretto Trifle

I just love seeing all the layers of deliciousness. I cannot wait to make a summer berry trifle when all the summer berries are bright in colour and flavour.

After all, we do eat with our eyes right?


These crumb bars will fill your house with the smell of success-a sweet, buttery, lemon and almond scented smell. A smell you want. I would like to put it in a candle or perfume bottle. 

Get your Spring bake on. 

Enjoy,

Holly, x


For this recipe you will need a rhubarb filling made from 2 bunches of rhubarb, 1 lemon, 200g caster sugar, 1 teaspoon of vanilla extract, 5 teaspoons of cornflour and 15 strawberries. 

For the base and crumb topping you will need 380g of plain flour, 100g of ground almonds, a pinch of salt, 350g of unsalted butter, softened and cubed, 300g of caster sugar, 50g of porridge oats and 50g of flaked almonds.

Line a 10 inch x 14 inch baking tray with non stick baking paper and preheat an oven to 180C


Start with the rhubarb filling: cut the rhubarb stalks into inch pieces and place in a pot with the sugar, lemon juice, vanilla extract and 4 heaped teaspoons of cornflour. 


Cook the rhubarb over a medium heat until the rhubarb is cooked down-about 15 minutes. Once cooked, pour the filling out onto a baking sheet and allow to cool completely. 

This could be done a day or two in advance, if you're super organised. 


Hull the strawberries and cut each one into 4-6 pieces.


Place the strawberries in a bowl and toss with the remaining teaspoon of cornflour. 


For the base and crumb topping place plain flour, ground almonds, salt, unsalted butter, and caster sugar in the bowl of food processor fitted with a paddle attachment.

Turn the mixer on and work until the ingredients come together like a pastry.  


Tip 3/4 of the mixture into the base of the lined baking tray. 


Push the filling into the base to create a flat, even surface. 


Mix the remaining 1/4 of mixture with 50g porridge oats, 50g flaked almonds and lemon zest.  


Pour the cold rhubarb filling over the base and spread out evenly and scatter over the strawberries.


Crumble over the crumb topping and bake the crumb bars in the preheated oven for 45-55 minutes. 

Once cooked, remove from the oven and allow to cool before chilling for 1 hour before cutting into 16 bars. 


Recipe, makes 16 bars (easily halved or doubled)

Filling

2 Bunched Rhubarb, roughly 8-10 stalks
1 Lemon, zest and juice
200g Caster Sugar
1 Teaspoon Vanilla Extract
5 Heaped Teaspoons Cornflour
15 Strawberries

For the base and crumb topping

380g Plain Flour
100g Ground Almonds
Pinch Salt
350g Unsalted Butter, softened and cubed
300g Caster Sugar
50g Porridge Oats
50 Flaked Almonds
*Lemon Zest

Grease and line a 10 inch x 14 inch baking tray and preheat an oven to 180C.

Remove the top and bottom from the rhubarb stalks and cut into inch sized pieces.
Grate the lemon and set the zest aside. 
Place the rhubarb in a pot and squeeze over the lemon juice, the caster sugar, the vanilla extract and 4 teaspoons of cornflour.
Place the pot over a medium heat and cook the rhubarb, stirring regularly, until the rhubarb is cooked-about 15 minutes.
Once cooked and all the rhubarb has softened, pour out onto a baking sheet and allow the rhubarb to cool completely. 
Once cooled the rhubarb should weigh around 800g-ish. 

Hull the strawberries and cut each into 4-6 pieces.
Place in a bowl and toss with the remaining teaspoon of cornflour. 
Set them aside. 

For the base and crumb:

Place the flour, ground almonds, salt, caster sugar and cubed butter in the bowl of a food processor set with the paddle attachment.
Turn the mixer on and work until the ingredients come together like pastry.
Pour 3/4 of the base into the lined tin and press evenly into the base. 
Mix the remaining base with the porridge, flaked almonds and lemon zest to create the crumb topping. 
Pour the cold rhubarb filling over the base, scatter over the strawberries and top with crumb topping. 

Bake in the preheated oven for 45-55 minutes until bubbling and golden on top. 
Remove from the oven, allow to cool and chill in the hour for 1 hour before cutting into 16 rectangular bars. 

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