Ingredients
Scale
- 3 cups (360 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ cup (105 grams) packed light or dark brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon orange or lemon zest
- 1 cup (226 grams) salted butter, cold and cubed
- 1 large egg, lightly beaten
- 3 cups (400 grams) sliced strawberries, chopped in ½-in pieces
- 2 cups (260 grams) sliced rhubarb, chopped in ½-in pieces
- ½ cup (100 grams) granulated sugar
- 4 teaspoons cornstarch
Instructions
- Preheat the oven to 375°F. Grease a 9×13 inch baking dish and line with parchment paper.
- In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, salt, and orange or lemon zest.
- Cut the cold butter into the dry mixture until pea-sized pieces form.
- Add the beaten egg, blending until combined; it should clump together (still dry and crumbly). Press half of this mixture into the bottom of the prepared pan.
- In another bowl, mix strawberries, rhubarb, cornstarch, and sugar. Pour this fruit mixture over the crumb base.
- Sprinkle the remaining crumb mixture on top of the fruit filling, clumping it together as needed.
- Bake for 50-60 minutes, until the topping is golden and the fruit is bubbling. Let cool completely for 2-3 hours before slicing or serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftovers in the fridge for up to 5 days for optimal freshness.
For a delicious treat, serve warm with a scoop of vanilla ice cream.
Make sure the butter is cold for the best crumb texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg